Moroccan Couscous

To prepare Moroccan couscous, start by making the broth: after deboning the lamb leg, place the bone in a deep pot together with a cinnamon stick 1 and add whole black pepper 2 and salt 3.

Also add the carrots and onion that you have previously peeled and cut into pieces 4 and pour in the cold water 5. Bring to a boil and let it cook for 40 minutes, skimming as necessary using a skimmer 6.

In the meantime, cut the lamb leg meat into chunks 7, peel and grate the ginger 8, and slice the onion 9.

When the broth is ready, strain it using a sieve 10, collecting it in a pot that you will keep warm 11. At this point, pour the oil into a large pan, add the onion 12

the grated ginger 13, and stew everything, occasionally adding a ladle of broth to aid cooking and prevent burning 14. Let it cook for 10 minutes, and in the meantime peel the carrots 15

and cut them into three pieces, making a diagonal cut 16. Do the same with the zucchinis, wash and trim them: cut them in half lengthwise 17 and then cut them into three, diagonally 18.

Return to the sauté and add the lamb meat 19, salt 20, and cover the meat with the hot broth 21.

Cover with the lid 22 and let it cook for 30 minutes. After this time, add the zucchinis and carrots 23 and the precooked chickpeas 24.

Salt again 25, cover with a lid, and let it cook for another 20 minutes 26. When there are 5 minutes left before the stew is done, add the raisins 27.

Now take the couscous, spread it in a baking dish to create a thin layer, and add salt 28 and saffron 29. Pour about 200-250 g of hot broth 30.

It should completely cover the couscous 31. Cover the dish with plastic wrap and let the couscous swell for about 3 minutes, until it has absorbed all the broth 32. Once the broth has been completely absorbed, remove the plastic wrap and fluff the couscous with a fork to eliminate any lumps 33.

Finely chop the parsley 34 and then proceed with plating: in a large plate, pour the couscous and place the lamb pieces in the center and the vegetables in a radial pattern. Sprinkle with the chopped parsley 35 and serve 36: your Moroccan couscous is ready to be enjoyed!