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magazine moroccan lamb kebabs with golden couscous
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At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.
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Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
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A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
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Fresh herbs, spicy fresno chiles, and roasted pistachios add a bold punch of flavor and texture contrast to this fluffy couscous.
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Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
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