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Lamb couscous with vegetables
A traditional dish with a lot of flavour
By Alan Azzi Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 8
- Difficulty:
- Medium
- Method:
- 30 min.
- Preparation:
- 60 min.
Ingredients
- 1 kg of fine couscous
- 100 g butter
- 1 glass of tea oil
- 1 tablespoon salt
- ½ pint of warm water.
- 1 kg shoulder of Lamb on the bone, cut into 3 pieces
- 1 kg stewing beef cut into 8 pieces
- 2 large onions
- 4 tomatoes, peeled and diced
- 400 g carrots cut into chunks
- 400 g zucchini, cut into 2
- 400 g small turnips whole
- ½ cabbage
- 1 handful of green beans
- 250 g of chickpeas
- 1 bunch of cilantro
- ½ cup of tea olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cilantro.
- 1 teaspoon paprika
- 1 teaspoon of "Ras el hanout"
- 1 teaspoons of "4 spices"
- 2 liters of water approx ..
The couscous:
The broth:
Method
For the stock:
- In a pan, fry the meat in oil.
- Stir until the meat starts to brown.
- Add the chopped onion and spices.
- Cook the onion over a low heat.
- Then add 1 liter of water and leave on medium ..
- Wash and peel vegetables.
- Cut cabbage into 2 parts and cook half in boiling salted water. (The cabbage is cooked separately, because otherwise it dominate the taste of the broth).
- Turnips cut in half if they are large
- Cut zucchini in half lengthwise
- Cut carrots into chunks
- Remove the ends of green beans
- Chop the cilantro bunch.
- Add the broth of turnips, carrots and green beans and half the chopped cilantro bunch.
- Close the pot and cook for ¾ hour.
Cous Cous:
- Use a set of pots to steam cook
- Pour the couscous in a large plate
- Prepare ½ liter of saltwater.
- Fill the pot two-thirds water and boil.
- Wrap the edges of the pan with foil (this will prevent steam from escaping during cooking.
- Soak the couscous slowly with half the salt water and while mixing the grains between your fingers to separate them.
- The grains take volume gradually when wet with water.
- Allow to swell for 5 minutes.
- The grains will have absorbed the liquid and be dry again.
- Repeat with the other half of saltwater.
- Pour the couscous in the top part of your steamer.
- Cook uncovered for 15 minutes until the steam starts to pour through the couscous.
- Remove pan. Pour the couscous in a bowl.
- Pour the oil gradually on your coucous, stirring with a wooden spoon, then down slightly to avoid lumps.
- When the oil is absorbed, re-cook the couscous until steam escapes, leaving another 10 minutes, then remove the pot and pour the couscous on the plate.
- Cut the butter into small pieces, stirring until melted.
- Adjust seasoning flavor (salt).
- The couscous is heated with steam or microwave
To serve:
- Present the meat in a dish and vegetables separately.
- The broth in a large bowl.
- Take a ladle of broth and mix in a bowl with "harissa" for those who like spicy food. Enjoy
Tip
You can also serve the couscous with steamed currents
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