Kseksou Bidawi

Couscous with Lamb and Seven Vegetables

The number seven is considered auspicious, hence the seven vegetables in this popular dish. The correct translation of ‘bidawi’ is ‘in the style of Casablanca’ (Dar-el-Beida in Arabic). In Moroccan households, couscous is served on Fridays.

SERVES 6–8

1 kg (2 lb 4 oz) lamb shoulder, boned

3 tablespoons olive oil

2 brown onions, quartered

2 garlic cloves, finely chopped

½ teaspoon ground turmeric

½ teaspoon paprika

¼ teaspoon ground saffron threads

1 cinnamon stick

4 coriander (cilantro) sprigs and 4 flat-leaf (Italian) parsley sprigs, tied in a bunch

400 g (14 oz) tin chopped tomatoes

1½ teaspoons freshly ground black pepper

3 carrots, peeled and cut into thick sticks

3 small turnips, peeled and quartered

30 g (1 oz/¼ cup) raisins

4 zucchini (courgettes), cut into sticks

400 g (14 oz) firm pumpkin (winter squash) or butternut pumpkin (squash), cut into 2.5 cm (1 in) chunks

420 g (15 oz) tin chickpeas, rinsed and drained

1 quantity couscous

2–3 teaspoons harissa, to taste

Trim the lamb of excess fat if necessary, then cut into 2 cm (¾ in) cubes.

Heat the oil in a large saucepan or the base of a large couscoussier and add the lamb, onion and garlic. Cook over medium heat, turning the lamb once, just until the lamb loses its red colour. Stir in the turmeric, paprika and saffron, add 750 ml (26 fl oz/3 cups) water, then add the cinnamon stick, the bunch of herbs, tomatoes, pepper and 1½ teaspoons salt, or to taste. Bring to a gentle boil, then cover and simmer over low heat for 1 hour. Add the carrots and turnips and cook for 20 minutes.

Add the raisins, zucchini, pumpkin and drained chickpeas to the saucepan, adding a little water if needed to almost cover the ingredients. Cook for a further 20 minutes, or until the meat and vegetables are tender.

While the stew is cooking, prepare the couscous. Steam it either over the stew or over a saucepan of boiling water.

Pile the couscous in a deep, heated platter and make a dent in the centre. Remove the cinnamon stick and herbs from the stew and ladle the meat and vegetables into the hollow and on top of the couscous, letting some tumble down the sides. Moisten with a little broth from the stew. Pour 250 ml (9 fl oz/1 cup) of the remaining broth into a bowl and stir in the harissa. The harissa-flavoured broth is added to the couscous to keep it moist, and according to individual taste.