tasty recipes

  Traditional Seven-Vegetable Moroccan Couscous with Lamb Traditional North African couscous is not simply cooked in hot water; it is gently hand-rolled, oil-rubbed, and steamed multiple times over a simmering, highly aromatic stew of tender meat, warm spices, and seasonal root vegetables. Steaming the semolina grains directly over the aromatic broth infuses every grain with deep flavor and yields an incredibly light, fluffy texture  that quick-instant couscous can never replicate. Ingredients The Meat & Broth Base 2 lbs (900g) lamb shoulder or shank , cut into large bone-in pieces (beef chuck or bone-in chicken thighs can also be used) 1 cup dried chickpeas , soaked overnight in cold water (or 1 can cooked chickpeas, drained) 2 large yellow onions , finely diced 3 medium tomatoes , peeled, seeded, and finely grated 1/3 cup olive oil (or a combination of olive oil and vegetable oil) 1 large bunch fresh cilantro and flat-leaf parsley , tied tightly with kitchen twine 2 tbs...