Friday Couscous with Mixed Vegetables

Cut the lamb shoulder into large bone-in pieces and place in the bottom pot of a couscoussier or a large heavy-bottomed pot. Add the diced onion, olive oil, ras el hanout, ground ginger, turmeric, salt, black pepper, and saffron threads dissolved in a tablespoon of warm water. Toss everything together with your hands until the meat is fully coated in the spice mixture. Add the herb bouquet and pour in enough water to cover the meat by about 2 inches. Bring to a vigorous boil over high heat.

While the broth comes to a boil, spread the dry couscous semolina in a large wide bowl. Sprinkle with a few tablespoons of cold salted water and rub between your palms to hydrate the grains evenly, breaking up any lumps. Transfer the couscous to the perforated top section of the couscoussier. Once the broth is boiling and steam is visible, place the couscous steamer on top, ensuring a tight seal. Steam uncovered for 15 minutes, then return the couscous to the bowl.

Return the steamed couscous to the large bowl and immediately work in 2 tablespoons of unsalted butter using your hands or a fork. Spread the grains and rub vigorously to coat each grain with butter and break up any clumps. Sprinkle lightly with cold salted water again and toss to separate. Allow the couscous to rest and absorb the moisture for 10 minutes before the second steam.

After the broth has been simmering for about 30 minutes, add the chickpeas, carrots, turnips, and cabbage wedges (if using) to the pot. Stir and taste the broth, adjusting salt and spices as needed. Return the couscous to the steamer basket and steam for another 15-20 minutes over the simmering stew. During the last 10 minutes of steaming, add the zucchini to the broth so it cooks gently without becoming mushy.

Return the couscous to the bowl one more time, work in an additional tablespoon of butter, and sprinkle with a little warm water. Taste and adjust salt. Return to the steamer for a final 10-15 minute steam. This triple-steaming process is what transforms simple semolina into the exceptionally light, fluffy couscous that Moroccan cuisine is famous for. The broth should now be deeply flavored and slightly reduced.

Mound the couscous in a large round communal serving platter, creating a generous dome. Make a well in the center and arrange the meat pieces attractively in it. Surround the meat with colorful vegetables, alternating colors for visual appeal. Ladle a generous amount of the aromatic broth over the entire platter so the couscous absorbs it. Serve the remaining broth in a separate bowl on the side for guests to add according to their preference. Garnish with fresh cilantro leaves.

Instead of: Lamb shoulder

Use: Bone-in chicken thighs for a lighter version, or skip entirely for a fully vegetarian couscous — simply increase the chickpeas and add more vegetables.

Instead of: Ras el Hanout

Use: A homemade blend of equal parts cumin, coriander, cinnamon, ginger, turmeric, and black pepper, with a pinch of allspice and cardamom.

Instead of: Turnips

Use: Parsnips or kohlrabi work well as substitutes, offering a similar earthy sweetness and firm texture that holds up well during slow cooking.

Instead of: Fresh butter (smen)

Use: Clarified butter (ghee) is an excellent substitute that adds a rich, nutty flavor. Olive oil can be used for a dairy-free version, though the texture will be slightly different.

Instead of: Couscoussier (traditional steamer)

Use: A large pot fitted with a fine-mesh colander or steamer basket lined with cheesecloth works effectively. Ensure the steamer basket does not touch the broth below.