Couscous with Lamb’s Head

Couscous with lamb’s head. It is a rich and flavorful dish, typical of many North African cultures, particularly Morocco. It is usually served with vegetables like carrots, zucchini, and peppers, which are cooked alongside the meat to create a wholesome and delicious meal.

Couscous with Lamb’s Head Ingredients:

• 1 lamb’s head (cleaned and prepared)
• 500 g couscous
• 3 carrots (peeled and chopped)
• 2 zucchinis (sliced)
• 1 bell pepper (chopped)
• 2 onions (chopped)
• 3 tomatoes (peeled and diced)
• 4 cloves of garlic (minced)
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 4 tablespoons olive oil
• 1 liter water or broth
• Fresh coriander or parsley for garnish

Couscous with Lamb’s Head Instructions:

1. Prepare the lamb’s head:
   • If not already prepared, clean the lamb’s head thoroughly by removing any excess hair and rinsing it well.
   • In a large pot, heat olive oil over medium heat and add the minced garlic, chopped onions, and spices (cumin, cinnamon, ginger, paprika, turmeric, salt, and pepper). Sauté until the onions become soft and fragrant.
2. Cook the lamb’s head:
   • Place the lamb’s head into the pot, browning it slightly on all sides.
   • Add the diced tomatoes and pour enough water or broth to cover the lamb’s head. Bring to a boil, then lower the heat and let it simmer for about 2-3 hours, or until the meat is tender and falling off the bone.
3. Cook the vegetables:
   • After the lamb has been simmering for an hour, add the chopped carrots, zucchini, and bell pepper to the pot. Let them cook together with the lamb, absorbing the rich flavors of the broth.
4. Prepare the couscous:
   • While the lamb and vegetables are cooking, prepare the couscous according to the package instructions. Typically, couscous is steamed or soaked in hot water with a little olive oil or butter until it becomes fluffy.
5. Assemble the dish:
   • Once the lamb’s head is fully cooked and tender, carefully remove it from the pot and set it aside.
   • Serve the couscous on a large platter and arrange the cooked vegetables on top. Place the lamb’s head in the center of the dish.
6. Garnish and serve:
   • Garnish with fresh coriander or parsley and serve immediately with some of the flavorful broth on the side for extra richness.

Nutritional Information (per serving):

• Calories: 550-700 kcal (depending on portion size)
• Protein: 40 g
• Fat: 25 g
• Carbohydrates: 60 g

This is a hearty and traditional dish, perfect for special occasions or when you want to impress with something truly authentic.