Moroccan Lamb and Vegetable Couscous

Moroccan Lamb and Vegetable Couscous

Ingredients
  • 4 1/2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large Spanish onion, thinly sliced
  • Large pinch of saffron threads
  • Water
  • 4 meaty lamb chunks
  • Salt and ground black pepper
  • 1 tablespoon sweet paprika, plus more for dusting
  • 2 teaspoons ground cumin
  • Large pinch of cayenne pepper
  • 3 large plum tomatoes peeled, seeded and quartered
  • 10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
  • 3 medium boiling potatoes, cut into 1 1/2-inch chunks
  • 3 large celery ribs, cut into 2-inch lengths
  • 2 large carrots, cut into 2-inch lengths
  • 2 red bell peppers, cut into 2-inch pieces
  • 3 medium zucchini, cut into 2-inch pieces
  • 2 cups frozen peas
  • 2 cups couscous
  • 1/4 cup slivered mint leaves
Directions
  1. In a very large casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
  2. Season the lamb chunks with salt and black pepper and dust with paprika. Add the lamb chunks to the casserole
  3. and cook over moderate heat, turning occasionally, until the chunks are well browned. Stir in the 1 tablespoon of paprika,
  4. the cumin and cayenne and cook, stirring, until fragrant. Add the tomatoes and 3 quarts of water and bring to a
  5. boil over moderately high heat. Skim off any fat and add the saffron and its soaking liquid, the parsley bundle and salt.
  6. Reduce the heat to low, cover partially and simmer until the lamb is tender.
  7. Transfer the lamb chunks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole,cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini andsimmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir int he frozen peas.
  8. Remove the meat from the lamb chunks and cut it into pieces. Return the meat to the stew.
  9. In a large saucepan, melt the remaining 1/2 tablespoon of butter. Add the couscous and cook over moderate heat,
  10. stirring, until lightly toasted, about 3 minutes. Stir in 2 cups of water, the reserved 1 cup of cooking liquid and salt and
  11. bring to a boil. Cover, remove from the heat and let stand until the liquid has been absorbed, about 10 minutes.
  12. Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking liquid. Sprinkle the lamb stew and couscous with the mint and serve the remaining stew on the side, passing the harissa at the table.