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One cannot dive into the world of Moroccan couscous without acknowledging the meticulous and time-honored preparation that goes into crafting this dish. Traditionally, couscous is made from coarsely ground wheat or barley, resulting in tiny, spherical granules that serve as the perfect canvas for absorbing all these Moroccan flavors.

What is Moroccan Lamb Couscous?

Moroccan lamb couscous is commonly paired with an arrangement of vegetables such as carrots, zucchini, and chickpeas. In Morocco, families and friends gather around a communal couscous platter, sharing not only food but also the warmth of togetherness. The communal aspect of enjoying couscous reflects the heart of Moroccan hospitality.

A tagine refers to both a North African cooking vessel and the slow-cooked stew-like dish prepared in it. The cooking vessel, known as a tagine, is characterized by its unique design, featuring a shallow, circular base and a conical or dome-shaped lid.

Traditionally made from clay, the tagine’s design allows for the circulation of steam during cooking, which helps in tenderizing meats and infusing the dish with aromatic flavors. However, we will be using a pot to cook most of the dishes. You can easily replace the tagine with a large plate.

This tagine was gifted to my mom from her Moroccan friend. You can easily find tagines online or at some local Arabic grocers. I have also found tagines at World Market if you have one close by.

Moroccan Couscous vs Tunisian Couscous

Food Feuds is a series where we rate similar dishes from different countries to figure out who makes it better. Many North African nations make couscous in their own preferred way. Kickin’ it with Sal did a Food Feuds review comparing Moroccan Couscous to Tunisian couscous. If you are trying to decide whether to make the Moroccan Couscous recipe or the Tunisian couscous recipe, this review may help you narrow down your option by giving you detailed reviews and a sensory analysis on each of the dishes!


Episode 7 of Food Feuds: Rating which country makes better couscous. #food #couscous #moroccanfood #lambtagine #كسكس Moroccan Lamb Tagine Recipe: Lamb Onion Tumeric Ginger Salt & peppa Cilantro Turnips Zuchinni Carrots Potatoes Butternut squash Chickpeas Tunisian Lamb Tagine: Same ingredient but add chillies, tomato paste, harissa and tomatoes) Couscous

♬ original sound – Kickin’ it with Sal


Time: 1 hour and 15 mins




Moroccan Lamb Couscous

Moroccan lamb couscous is made with an assortment of vegetables such as carrots, zucchini and chickpeas topped over couscous.
Prep Time 1 hour 30 minutes
Course Dinner
Cuisine African, Moroccan
Servings 6 people


  • 3 cups Couscous
  • 5 Lamb Shanks
  • 15 oz Canned Chickpeas
  • 1 Bundle of Italian Parsley
  • 2 Zucchinis Peeled and cut in thick strips
  • 3 Carrots peeled
  • 1 Onion Roughly chopped
  • 1 Turnip Peeled and cut in thick strips
  • 1 Potato Peeled and cut in thick strips
  • 4 Chunks of Butternut Squash Peeled and cut into chunks
  • 3 tbsp Ghee Olive oil as substitute
  • 1 tbsp Ground Tumeric
  • 1 tbsp Pepper
  • 1 tbsp Ground Ginger
  • 1 tbsp Salt
  • 1 tbsp Canola oil
  • 3 cups water


  • In a large pot, add canola oil and lamb on medium high heat. Brown the lamb. Doesn’t need to be fully cooked.
  • Add onions and ghee into the pot
  • Add pepper, ginger, and turmeric to the lamb. Do not add the salt yet.
  • Add chickpeas to the pot and then add the water. The water should cover the lamb.
  • Then add the Italian parsley. Once the broth boils turn down the heat to medium low. Let the meat simmer on for 40 mins.
  • Add salt to taste, zucchini, butternut squash, turnip, potatoes and carrots.
  • Let it simmer on medium low for 20 min or until all veggies are soft.
  • For the couscous, add couscous to a bowl or you can use the tajine. Add 1 tablespoon of olive oil and 3 tablespoons of water. Mix it with your hands.
  • In a saucepan, add 3 cups of water with salt to taste. Bring to a boil.
  • Add couscous mixture into the saucepan and turn off the heat. Note 1** Let it sit in there for 15 mins and then transfer onto the tagine. Fluff the couscous with a fork.
  • Arrange the meat and veggies on top of the couscous. Make sure all the veggies are evenly placed. Add 2 laddles of broth on the couscous as well.


Note 1: You can add the couscous to a couscoussier which is designed to steam the couscous in a large basket. If you don’t have this then just follow the original instructions and the couscous will still taste good. 
Keyword African Food, Middle Eastern Food, Moroccan Food, North African Food

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