Moroccan Lamb and Vegetable Couscous

Ingredients

  1. 4 1/2 tablespoons unsalted butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1 large Spanish onion, thinly sliced
  4. Large pinch of saffron threads
  5. Water
  6. 4 meaty lamb shanks (about 1 pound each)
  7. Salt and freshly ground black pepper
  8. 1 tablespoon sweet paprika, plus more for dusting
  9. 2 teaspoons ground cumin
  10. Large pinch of cayenne pepper
  11. 3 large plum tomatoes—peeled, seeded and quartered
  12. 10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
  13. 3 medium boiling potatoes, cut into 1 1/2-inch chunks
  14. 3 large celery ribs, cut into 2-inch lengths
  15. 2 large carrots, cut into 2-inch lengths
  16. 2 red bell peppers, cut into 2-inch pieces
  17. 3 medium zucchini, cut into 2-inch pieces
  18. 2 cups frozen peas
  19. 2 cups couscous
  20. 1/4 cup slivered mint leaves
  21. Harissa, for serving

Description

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