Lamb stew with couscous (couscous bidaoui belghanmi)
Lamb stew with couscous (couscous bidaoui belghanmi) Throughout Morocco, couscous is prepared in a 'couscoussier', some sort of traditional Moroccan two-level container that cooks the lamb and steams the couscous at the same period. Rather than a couscoussier, employ a large casserole meal or saucepan. Ingredients - 6th x 300g lamb shanks - 1 cup chermoula - 80 ml ( 1/3 cup) olive oil - 1 onion, halved, finely sliced up - 3 ripe tomatoes, roughly sliced - 1 carrot, cut into sectors lengthwise - 1 zucchini, cut straight into quarters lengthwise - 1 parsnip, reduce into quarters lengthwise - 200 g butternut pumpkin, cut in to thin wedges - 250g couscous - 1/2 tsp saffron threads, drenched in hot water - 200g unpodded broad beans - 500g can chickpeas, drained Directions Marinating time 4 hrs Place lamb in the bowl or container in addition to ...
