Moroccan · Couscous
Couscous with Lamb & Turnips
A simpler, rustic couscous built around just lamb and turnips rather than the full seven-vegetable spread, the sweetness of slow-braised turnips complementing the rich lamb broth in this everyday family version.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Serves
- 6
- Level
- Medium
Ingredients
- 1 kg lamb shoulder, cubed
- 500 g couscous
- 4 turnips, halved
- 1 onion, chopped
- 1 tsp turmeric, 1 tsp ginger, pinch saffron
- 3 tbsp olive oil
- Salt
Method
- 1
Braise the lamb
Brown the lamb lightly in oil, then add the onion, turmeric, ginger, saffron and salt with enough water to cover.
- 2
Simmer
Cover and simmer 60 minutes until the lamb is nearly tender.
- 3
Add turnips
Add the turnips and cook a further 25–30 minutes until both the lamb and turnips are tender.
- 4
Steam the couscous
Steam the couscous over the broth in two or three passes, raking between steams, until fluffy.
- 5
Assemble
Mound the couscous, top with the lamb and turnips, and ladle over broth.
- 6
Serve
Serve with extra broth on the side.
Chef's tips
- Turnips take on a natural sweetness when braised long enough — don't rush this step.
Frequently asked questions
Can I add other root vegetables?
Yes, carrots are a common addition alongside the turnips in this simplified version.