Ingredients

8 lamb forequarter (or neck) chops
1 cup Charmoula Marinade
750g couscous
salt, to taste
1/2 teaspoon saffron threads
1 brown onion - halved and finely sliced
3 ripe tomatoes (chopped)
3 carrots - cut lengthways into quarters
4 zucchini (courgettes), cut lengthways into quarters
3 parsnips, cut lengthways into quarters
1/2 butternut pumpkin (butternut squash) - cut into cubes
2 tablespoons olive oil
Harissa to serve

Charmoula Marinade
1 tablespoon dried crushed chilli
1 tablespoon sweet paprika
1 teaspoon chopped fresh ginger
1/2 teaspoon saffron threads
2 onions, diced
2 bay leaves
1 tablespoon ground cumin
2 garlic cloves, chopped
2 tablespoons chopped flat leaf parsley
2 tablespoon chopped coriander
1/2 Moroccan preserved lemon
1/2 cup (125ml/4 floz) olive oil
Juice of 1/2 lemon

Note - this recipe uses Australian tablespoons which are 20ml

Description

This Recipe Is From The Book Moroccan Modern By Hassan M'Souli.

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