Lamb And Cheddar Moroccan Couscous Recipes

MOROCCAN BRAISED LAMB WITH COUSCOUS

Steps:

• The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
• Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
• The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
• Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.

LAMB AND CHEDDAR MOROCCAN COUSCOUS

Steps:

• To prepare meat mixture, place butter and onions in first skillet on med high heat. Cook for about 4 minutes or until onions have softened, then place the rest of the meat mixture ingredients in. Lower heat and cook for 30 minutes covered. Stirring occasionally.
• To prepare couscous, place all the ingredients except couscous in a pot. Let bubble not boil. Cook for entire time meat is cooking. Let the dried fruit plump.
• Turn the heat up to a boil after the 30 min. Once the the liquid reaches a boil, pull from heat. Remove Indian whole peppers. Dump in couscous. Give a quick stir, and put the lid back on as couscous absorbs liquid. *if using large pearl Israeli couscous, do not remove from heat when adding, may need to add more liquid (water or broth) for large pearl.
• Check to make sure, couscous is cooked completely. Add the necessary liquid if not. Then add cheddar and stir completely.
• To serve, scoop couscous on a plate. Smooth out to cover plate, make and indentation in center to add meat mixture. Ladle meat in indentation. Enjoy! Add cayenne pepper to taste.

MOROCCAN LAMB WITH COUSCOUS

Steps:

• Prep time does not include marinating time.
• Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
• Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
• Couscous.
• In a small fry pan heat a little olive oil and cook peppers until tender.
• Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
• Add peppers, lemon juice, coriander and currants stir gently to combine.
• Yogurt.
• Combine yogurt with coriander, stir and serve drizzled over lamb.
• To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.