Lamb and Vegetable Couscous with Chermoula

Ingredients

• 3 pounds Lamb shoulder
• 3 tablespoons Olive oil
• 2 medium Onion
• 6 cloves Garlic
• 1 pound Carrots
• 1 pound Turnips
• 1 pound Sweet potatoes
• 4 cups Chicken broth
• 2 tablespoons Ras el hanout
• 2 cups Couscous
• 0.5 cup Chermoula

Instructions

1. 1Preheat your oven to 325°F (160°C). Pat dry the 3 pounds of lamb shoulder with paper towels to ensure a good sear.
2. 2Heat the 3 tablespoons of olive oil in a large Dutch oven (at least 6-quart capacity) over medium-high heat (about 7 on a 1-10 scale). Add the 3 pounds of lamb shoulder and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared lamb from the Dutch oven and set it aside on a plate.
3. 3While the lamb is searing, peel and finely chop the 2 medium onions and mince the 6 cloves of garlic. Peel and cut the 1 pound of carrots, 1 pound of turnips, and 1 pound of sweet potatoes into 1-inch (2.5 cm) cubes. Add the chopped 2 medium onions and minced 6 cloves of garlic to the Dutch oven with any remaining oil and cook over medium heat (about 5 on a 1-10 scale) for 5-7 minutes, stirring occasionally, until the onions are softened and translucent. Then, add the cubed 1 pound of carrots, 1 pound of turnips, and 1 pound of sweet potatoes to the pot and cook for another 5-7 minutes, stirring frequently, until they start to soften slightly.
4. 4Stir in the 4 cups of chicken broth and the 2 tablespoons of ras el hanout. Return the seared 3 pounds of lamb shoulder to the Dutch oven, nestling it among the vegetables. Bring the liquid to a gentle simmer over medium-high heat, until small bubbles appear around the edges of the pot.
5. 5Cover the Dutch oven tightly with its lid and carefully transfer it to the preheated oven. Braise for 3 hours, or until the lamb shoulder is very tender and can be easily pulled apart with a fork; the internal temperature of the lamb should reach 200-205°F (93-96°C).
6. 6While the lamb is braising, prepare the couscous: In a medium saucepan, bring 2.5 cups of water to a rolling boil. Remove the saucepan from the heat and immediately stir in the 2 cups of couscous. Cover the saucepan tightly with a lid and let the couscous stand undisturbed for 5 minutes to absorb the water. After 5 minutes, remove the lid and use a fork to fluff the couscous until it is light and separate.
7. 7Carefully remove the Dutch oven from the oven. Transfer the tender lamb shoulder to a cutting board and, using two forks, shred the meat into bite-sized pieces. Serve the shredded lamb and braised vegetables immediately over the fluffed 2 cups of couscous, drizzling each serving generously with the 0.5 cup of chermoula.

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