📝 About This Recipe
Hailing from the rugged, mountainous region of Taza in northeastern Morocco, this rustic couscous variation is defined by the aromatic use of Za’atar (wild thyme) and a rich, peppery broth. Unlike the sweeter versions found in the south, Taza style focuses on the earthy harmony of tender lamb, seasonal root vegetables, and the herbaceous punch of the Middle Atlas mountains. It is a soul-warming dish that perfectly captures the transition from the Mediterranean coast to the harsh, beautiful interior of the Maghreb.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Lamb shoulder (cut into large chunks)
- 2 large Yellow onions (grated or very finely diced)
- 3 tablespoons Olive oil (extra virgin)
- 1 teaspoon Smoked paprika (adds a subtle smokiness characteristic of the region)
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
- 1.5 teaspoons Black pepper (freshly cracked)
The Vegetables and Broth
- 4 pieces Carrots (peeled and halved lengthwise)
- 3 pieces Turnips (peeled and quartered)
- 3 pieces Zucchini (cut into thick batons)
- 1.5 cups Chickpeas (cooked or canned, rinsed)
- 1 bunch Fresh Parsley and Cilantro (tied together with kitchen twine)
- 2 tablespoons Wild Thyme (Za’atar) (dried or fresh sprigs if available)
The Couscous
- 500 grams Fine Semolina Couscous (not the instant variety)
- as needed Water (for steaming and fluffing)
- 1 tablespoon Smen (Moroccan clarified butter) (can substitute with regular salted butter)
- 1 teaspoon Salt
👨🍳 Instructions
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1
In the base of a couscoussier (or a large heavy-bottomed pot), heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides until a deep golden crust forms.
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2
Add the grated onions to the pot and sauté for 5-7 minutes until they become translucent and begin to melt into the meat juices.
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3
Stir in the salt, pepper, ginger, turmeric, and paprika. Toast the spices for 1 minute until fragrant, ensuring they don't burn.
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4
Pour in 2 liters of water. Add the herb bundle (parsley/cilantro) and bring the liquid to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
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5
While the meat simmers, prepare the couscous. Place the dry grains in a large wide bowl (gsaa). Sprinkle with 1/2 cup of water and a tablespoon of oil. Use your fingers to rub the grains, ensuring they are separated and lightly moistened.
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6
Add the carrots and turnips to the pot with the meat. Place the steamer attachment (kesskess) on top of the pot. Ensure no steam escapes from the sides (use a damp cloth seal if necessary).
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7
Transfer the moistened couscous into the steamer. Once steam begins to rise through the grains, let it steam for 20 minutes.
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8
Remove the steamer. Return the couscous to the large bowl. Sprinkle with another 1/2 cup of water and a teaspoon of salt. Gently break up any lumps with a fork or your hands once cooled slightly. Let it rest for 10 minutes.
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9
Add the zucchini and the cooked chickpeas to the broth pot. At this stage, stir in 1 tablespoon of the wild thyme directly into the broth.
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10
Place the couscous back into the steamer for its second and final steaming. Steam for another 20 minutes until the grains are light and tender.
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11
Check the meat; it should be 'fork-tender' and falling off the bone. Remove the herb bundle and discard.
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12
Transfer the finished couscous to the large bowl one last time. Toss with the smen (or butter) and the remaining tablespoon of wild thyme. The heat of the grains will release the herbal aroma.
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13
To serve, mound the couscous in a large shallow platter. Create a well in the center and place the meat there. Arrange the vegetables decoratively around the sides.
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14
Generously ladle the aromatic broth over the grains, ensuring enough is left in a side bowl for guests to add more as they eat.
💡 Chef's Tips
Always use a 'couscoussier' for the most authentic texture; the steam from the meat broth infuses the grains with flavor that plain water cannot replicate. If you cannot find Moroccan Smen, use a high-quality fermented butter or a mix of ghee and a tiny drop of blue cheese to mimic the funk. Do not rush the onion sautéing; the 'melting' onions are what give the Taza broth its signature body and thickness. Rubbing the couscous grains with oil before the first steam prevents clumping and ensures every grain remains distinct and fluffy. If using fresh wild thyme, bruise the leaves slightly between your palms before adding them to release the essential oils.
🍽️ Serving Suggestions
Serve with a side of 'Lben' (traditional fermented buttermilk) to cleanse the palate between bites. A small bowl of Harissa paste on the side is essential for those who prefer an extra kick of mountain heat. Pair with a hot glass of Moroccan mint tea, heavily infused with fresh sprigs to complement the wild thyme. Serve on a large communal 'Gsaa' (clay or wooden platter) to encourage the traditional family-style dining experience. Add a few caramelized onions and raisins (Tfaya) on top if you desire a hint of sweetness to contrast the savory thyme.