📝 About This Recipe
This soul-warming Moroccan classic, known as 'Couscous au Potiron,' marries succulent, fall-off-the-bone lamb with the velvety sweetness of caramelized pumpkin. Infused with the warm, aromatic 'Ras el Hanout' spice blend and simmered in a rich saffron-scented broth, this dish represents the pinnacle of Maghrebi hospitality. It is a masterpiece of textures, where fluffy, hand-steamed semolina grains absorb the savory essence of the meat and the earthy sweetness of the harvest.
🥗 Ingredients
The Lamb and Broth
- 2 lbs Lamb shoulder or neck (cut into large 3-inch chunks)
- 2 large Yellow onions (thinly sliced)
- 15 oz can Chickpeas (drained and rinsed)
- 1 teaspoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed)
- 1 piece Cinnamon stick
- 1 small bunch Fresh parsley and cilantro (tied together with kitchen twine)
- 3 tablespoons Olive oil
- to taste Salt and Black Pepper
The Pumpkin and Vegetables
- 1.5 lbs Sugar pumpkin or Red Kuri squash (peeled and cut into large wedges)
- 4 medium Carrots (peeled and halved lengthwise)
- 2 tablespoons Honey (to glaze the pumpkin)
- 1/2 teaspoon Ground cinnamon (for the pumpkin)
The Couscous Grains
- 3 cups Medium-grain couscous (high quality Moroccan semolina)
- 3 tablespoons Unsalted butter (softened)
- 2 cups Warm water (for hydrating)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or the base of a couscoussier, heat the olive oil over medium-high heat. Brown the lamb chunks on all sides until a deep golden crust forms, about 8-10 minutes.
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2
Add the sliced onions to the pot and sauté until softened and translucent, roughly 5 minutes. Stir in the ginger, turmeric, saffron, salt, and pepper, coating the meat in the aromatic spices.
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3
Pour in 8 cups of water. Add the herb bouquet and the cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
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4
While the lamb simmers, prepare the couscous. Place the dry grains in a large wide bowl (a 'gsaa'). Sprinkle with a little salt and 1 tablespoon of oil. Rub the grains between your palms to coat them evenly.
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5
Gradually sprinkle 1 cup of water over the couscous while raking with your fingers. Let it sit for 10 minutes to swell, then rake again to break up any lumps.
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6
After the lamb has simmered for an hour, add the carrots and chickpeas to the pot. If using a couscoussier, place the steamer attachment on top with the hydrated grains inside. Steam for 20 minutes.
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7
Remove the couscous from the steamer, return to the bowl, and gradually work in another cup of water and the softened butter. Ensure grains are fluffy and separate.
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8
Preheat your oven to 400°F (200°C). Toss the pumpkin wedges with honey, a pinch of salt, and the ground cinnamon. Roast on a baking sheet for 20-25 minutes until tender and caramelized at the edges.
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9
While the pumpkin roasts, steam the couscous a second time for 15 minutes over the simmering lamb and vegetables to fully cook and absorb the steam's aroma.
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10
Check the lamb; it should be tender enough to pull apart with a fork. Taste the broth and adjust seasoning with salt or pepper if needed.
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11
To assemble, mound the fluffy couscous on a large communal platter. Create a well in the center and place the lamb and chickpeas inside.
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12
Arrange the carrots and the honey-roasted pumpkin wedges decoratively around the meat, pointing toward the center. Ladle several spoonfuls of the rich broth over the grains and serve the remaining broth in a side bowl.
💡 Chef's Tips
Always use lamb shoulder or neck; these cuts contain enough fat and collagen to stay moist during the long simmering process. Don't skip the 'hand-rubbing' of the couscous grains; this traditional technique ensures they are light and fluffy rather than a gummy mass. If you don't have a couscoussier, you can use a fine-mesh sieve over a regular pot, sealing the gap with a damp cloth. Roasting the pumpkin separately with honey provides a beautiful textural contrast and prevents it from disintegrating into the broth. For an extra layer of flavor, soak your saffron threads in a tablespoon of warm water for 10 minutes before adding to the pot.
🍽️ Serving Suggestions
Serve with a side of 'Tfaya' (caramelized onions and raisins) for an authentic sweet-and-savory experience. Pair with a glass of refreshing Moroccan Mint Tea to cleanse the palate between bites. A small bowl of Harissa paste on the side is essential for those who enjoy a spicy kick. Offer a side of cold, plain yogurt or labneh to balance the warm spices of the lamb broth. A simple Moroccan salad of finely diced cucumbers, tomatoes, and parsley makes a bright, crisp accompaniment.