Moroccan Couscous Royal

Submitted by TOAST Catering

"This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry."

 

• Ready In: 2hrs 20mins
• Ingredients: 25
• Serves: 8

ingredients

• 2 lbs lamb shoulder, cubed
• 1 lb meatballs
• 6 chicken drumsticks
• 6 merguez lamb sausages (Moroccan lamb sausage)
• 2 tablespoons tomato paste
• 1 onion
• 4 garlic cloves
• 3 zucchini, sliced 1 inch
• 6 carrots, sliced 1 inch
• 4 turnips, diced 1 inch
• 1 lb garbanzo beans
• Italian parsley
• 10 cups water
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3⁄4 teaspoon black pepper
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves

• Onion Jam

• 4 white onions
• 1⁄4 cup raisins
• 1⁄4 cup honey

directions

1. Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
2. Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
3. Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.