About This Dish
A Marrakchi variation that emphasizes the sweet-savory dimension of couscous by adding golden raisins and chickpeas to the lamb broth. The raisins plump up as they absorb the saffron-spiced cooking liquid, bursting with sweetness against the savory lamb. Chickpeas add a creamy, nutty dimension. This is a popular street food version served in Marrakech's hole-in-the-wall lunch spots where a generous plate costs just from 30 MAD. It demonstrates that great Moroccan food does not need to be complicated or expensive.
Ingredients
- 500 g Couscous (medium grain)
- 700 g Lamb shoulder, cubed
- 1 cup Chickpeas, soaked overnight
- 150 g Golden raisins
- 2 Onions, quartered
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Ras el hanout
- 60 g Butter
- 3 tbsp Olive oil
- to taste Salt and pepper
Instructions
- 1
Cook lamb with onions, chickpeas, saffron, ginger, ras el hanout, oil, salt, and pepper. Cover with water and simmer 1.5 hours.
- 2
Steam couscous three times over the broth.
- 3
Add raisins and cinnamon to the broth for the final 15 minutes.
- 4
Mound couscous, top with lamb, chickpeas, and raisins. Ladle broth over.
Tips & Tricks
- Soaking chickpeas overnight is essential — canned chickpeas lack the proper texture.
- The raisins should be plump and almost bursting from the broth.