This traditional Moroccan dish is a celebration of flavor and texture, centering on slow-braised lamb shanks that become melt-in-your-mouth tender. The broth is infused with warm spices like saffron, ginger, and cinnamon, creating a deeply aromatic base. Seven distinct vegetables—carrots, turnips, squash, quince, zucchini, chickpeas, and tomatoes—are added in stages to preserve their individual textures while absorbing the rich, savory stock. Finished with sweet raisins and a spicy harissa broth, this hearty meal is perfect for weekend gatherings or cozy family dinners. It offers a comforting balance of sweet, savory, and spicy notes that define the culinary tradition of Fez.
Couscous With 7 Vegetables In The Fez Manner
Description
This traditional Moroccan dish is a celebration of flavor and texture, centering on slow-braised lamb shanks that become melt-in-your-mouth tender. The broth is infused with warm spices like saffron, ginger, and cinnamon, creating a deeply aromatic base. Seven distinct vegetables—carrots, turnips, squash, quince, zucchini, chickpeas, and tomatoes—are added in stages to preserve their individual textures while absorbing the rich, savory stock. Finished with sweet raisins and a spicy harissa broth, this hearty meal is perfect for weekend gatherings or cozy family dinners. It offers a comforting balance of sweet, savory, and spicy notes that define the culinary tradition of Fez.Ingredients
Directions
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In a large heavy-bottomed pot, melt the butter with the vegetable oil over medium-high heat.
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Season the lamb shanks with salt and pepper, then brown them on all sides in the hot fat. Remove the lamb and set aside.
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In the same pot, add the onions, quartered tomatoes, saffron, black pepper, coriander, turmeric, ginger, allspice, cinnamon sticks, and the tied herb bundles.
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Cover the pot and cook gently for 10 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
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Return the lamb shanks to the pot. Add the water and the soaked, peeled chickpeas.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until the meat is very tender.
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Using a slotted spoon, remove the lamb shanks from the broth. Allow them to cool slightly, then cut the meat away from the bones in chunks, discarding the bones.
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Add the carrots, turnips, butternut squash, and quince to the simmering broth.
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Cover and simmer for about 20 minutes, or until these vegetables are almost tender but still hold their shape.
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Add the zucchini, fresh chili pepper, and raisins to the pot.
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Continue to simmer uncovered for another 20 minutes until all vegetables are tender and the broth has thickened slightly.
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Remove the tied herb bundles from the broth and discard them.
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Arrange the lamb meat and vegetables on a large serving platter. Surround the stew with the cooked couscous.
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In a small bowl, mix the harissa with 1 1/2 to 2 cups of the hot lamb broth from the pot.
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Ladle the spicy harissa broth over the couscous and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 561.0kcal
- % Daily Value *
- Total Fat 51.2g79%
- Saturated Fat 20.8g104%
- Cholesterol 137.3mg46%
- Sodium 192.6mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 25.2g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
