Moroccan Lamb and Vegetable Stew with Cauliflower Couscous is a flavorful, comforting, complete meal, full of herbs and spices. Loaded with protein, fiber and potassium.
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Cauliflower Couscous With Moroccan Lamb Stew

Moroccan Lamb and Vegetable Stew with Cauliflower Couscous is a flavorful, comforting, complete meal, full of herbs and spices. Loaded with protein, fiber and potassium.
Course Main Course
Cuisine Moroccan
Keyword Couscous Recipe, Lamb Stew, Moroccan Stew
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings
Calories 334kcal
Author Roxana Begum, PhD, RD

Ingredients

MOROCCAN LAMB AND VEGETABLE STEW

  • 3/4 cup chickpeas dry, soaked overnight
  • 2 tablespoons olive oil
  • 1 onion large, chopped
  • 1 pound lamb shoulder lean, with bone, 2 inch pieces
  • 1 tablespoon ginger grated
  • 2 teaspoon ras el hanout Moroccan spice blend*
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon black pepper ground
  • 2 roma tomatoes chopped
  • 2 teaspoons tomato paste
  • 1 bay leaf
  • 2 1/2 to 3 cups water
  • 1/3 pound acorn squash organic, sliced*
  • 1/3 pound zucchini organic, sliced
  • 1/3 pound carrot organic, sliced
  • 1/4 pound turnip sliced
  • 2 tablespoons cilantro chopped
  • 2 tablespoons parsley chopped
  • Salt to taste
  • 1 tablespoon raisins optional
  • 1 to 2 teaspoons ghee or brown butter, grass fed

CAULIFLOWER COUSCOUS

  • 1 1/4 cups couscous dry (216 grams)
  • 1 tablespoon olive oil or butter, grass fed
  • 1 cauliflower medium head, (about 1 1/2 pounds)

Instructions

MOROCCAN LAMB AND VEGETABLE STEW

  • Drain the water from the soaked chickpeas and cook it until soft.
  • Meanwhile, heat the olive oil in a 4 to 5 quart cooking pot at medium high setting. Add the chopped onions and sauté until golden brown.
  • Add the lamb and brown it for a few minutes. Next add the ingredients from grated ginger through black pepper and stir.
    Moroccan Lamb and Vegetable Stew with Cauliflower Couscous is a flavorful, comforting, complete meal, full of herbs and spices. Loaded with protein, fiber and potassium.
  • Then add the chopped tomatoes, stir and cook about five minutes. Stir in the tomato paste. Add water, bring to a boil and allow it to simmer for about an hour.
    Moroccan Lamb and Vegetable Stew with Cauliflower Couscous is a flavorful, comforting, complete meal, full of herbs and spices. Loaded with protein, fiber and potassium.
  • Next add the cooked chickpeas and cook for about 10 minutes. And then add the vegetables (I use organic and retain the peel), herbs and salt to taste. Add raisins (soaked in water) if you prefer.
    Moroccan Lamb and Vegetable Stew with Cauliflower Couscous is a flavorful, comforting, complete meal, full of herbs and spices. Loaded with protein, fiber and potassium.
  • Let it simmer for about 20 minutes until all the ingredients are well cooked*.
  • Add one to two teaspoons ghee in the end, right before serving.

CAULIFLOWER COUSCOUS

  • Preheat the oven to 350 degrees F.
  • Prepare the Cauliflower couscous about 20 minutes before the Moroccan Lamb and Vegetable Stew is done*.
    Cooled and finely processed cauliflower fluffed with a fork.
  • Cut the cauliflower into small pieces and pulse it in a food processor until it turns into couscous sized granules. Spread it out on a foil or parchment paper lined baking sheet and bake for about 10 to 15 minutes*.
  • Meanwhile, in a medium saucepan, bring about 1 3/4 cups water to a boil with 2 pinches of salt (or as per taste).
  • Add olive oil or butter and stir in the couscous. Remove the saucepan from the heat source and allow it to stand for about 5 minutes or more until the water is absorbed.
  • Using a fork fluff the couscous to break any lumps.
  • Combine the cooked grated cauliflower with the couscous, using a fork to fluff it up.
  • Serve this Moroccan Lamb and Vegetable Stew with Cauliflower Couscous immediately. I arrange the vegetables and lamb over the couscous and serve the remaining gravy on the side.
  • Offer some marinated olives and harissa or a ground red chili paste (like sambal oelek) on the side.

Notes

  1. Ras el Hanout is a specialty Moroccan spice blend available at Moroccan or Middle Eastern stores and online.
  2. For this Moroccan Lamb and Vegetable Stew with Cauliflower Couscous, you may also use butternut squash or sweet potato instead of acorn squash, or even some in addition to it.
  3. Generally the cooking time for lamb may vary from 1 1/2 to 2 hours. Adjust the timing of the addition of chickpeas and vegetables accordingly, to add those about 20 minutes prior to when the lamb should be well done.
  4. You may follow the package instructions for cooking any commercially available couscous.
  5. Alternatively the grated cauliflower may be sautéed with 1 to 2 teaspoons of oil for about 5 to 7 minutes.
 

NUTRITION FACTS

Servings: 8                    

Serving Size: 1 cup stew with 1 cup couscous

Calories 334, Total Fat 10 g (Saturated Fat 2 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 7 g), Cholesterol 32 mg, Sodium* 136 mg, Potassium 769 mg, Phosphorus 224 mg, Total Carbohydrate 42 g, Dietary Fiber 8 g, Sugars 6 g, Protein 18 g
 
* Nutrition facts not including salt. Check for any added salt in spice mixes and other ingredients and adjust.

Nutrition

Serving: 0g | Calories: 334kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg