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Indulge in the exotic flavors of Moroccan cuisine with Khanfaroush, a delightful dish that captures the essence of North African culinary artistry. Let's embark on a culinary journey that combines tradition and taste.
Immerse yourself in the vibrant world of Khanfaroush with carefully measured ingredients:
2 lbs (900 g) lamb, cubed
1 cup (200 g) couscous
1 cup (200 g) chickpeas, cooked
1 cup (200 g) tomatoes, diced
1 cup (200 g) carrots, finely chopped
1 cup (200 g) onions, minced
4 cups (950 ml) vegetable broth
3 tablespoons olive oil
2 teaspoons cumin
Salt and pepper to taste
Embark on the journey of creating Khanfaroush with these steps
In a pot, sauté cubed lamb in olive oil until golden brown.
Introduce onions, carrots, and tomatoes to the pot, cooking until softened.
Season and Simmer:
Sprinkle cumin over the ingredients, season with salt and pepper, and let the flavors meld.
Add couscous to the pot, ensuring it's evenly distributed.
Pour in Broth:
Pour vegetable broth into the pot, allowing the mixture to simmer until the couscous is tender.
Stir in cooked chickpeas for an added layer of texture.
Khanfaroush is best served hot, with a drizzle of olive oil and a sprinkle of fresh herbs, embodying the essence of Moroccan hospitality.
Khanfaroush isn't just a dish; it's a celebration of Moroccan culinary excellence. Transport yourself to the vibrant streets of Marrakech with every flavorful bite of this North African masterpiece.