Variety meats are fairly common place in Morocco, where little is left to waste. Sheep's head, therefore, is not an unexpected offering, particularly after a home slaughter such as that which is done for Eid Al-Adha. Here, the meat is stewed in a rich broth along with a selection of fresh vegetables, all of which are served atop a mound of steamed couscous. Although the preparation here is similar to Couscous with Seven Vegetables, note that this version calls for less couscous and therefore serves fewer people.

Head meat may be also substituted for the beef or lamb in other favorite couscous recipes. Also try Steamed Sheep's Head, another traditional method of cooking this meat.

See Also

Couscous Tfaya Recipe - Couscous with Caramelized Onions and Raisins

Couscous Saycouk - Couscous with Buttermilk

K'seksou or Seksou