Couscous with Vegetables and Lamb

Ingredients

• Fine couscous semolina500 g
• Lamb shoulder600 g
• Carrots3
• Zucchinis2
• Turnips2
• Onions2
• Soaked chickpeas200 g
• Fresh tomatoes3
• Tomato paste2 tbsp
• Olive oil4 tbsp
• Ras el hanout2 tsp
• Turmeric1 tsp
• Salt and pepperto taste
• Butter (or smen)50 g

Instructions

1. 1

   In a large pot, heat olive oil and brown the lamb pieces with chopped onions. Add ras el hanout, turmeric, salt and pepper, and sear for 5 minutes.

2. 2

   Stir in grated tomatoes, tomato paste, and chickpeas, then cover with water (about 1.5 L). Bring to a boil, reduce heat, and simmer for 45 minutes.

3. 3

   Add carrots and turnips cut into large chunks, then after 15 minutes, add the zucchinis. Cook for another 20 minutes until vegetables are tender.

4. 4

   Meanwhile, prepare the semolina: pour it into a large dish, sprinkle with a little salted water and mix with your fingertips. Steam it in a couscous pot or steamer basket for 20 minutes, then fluff with a fork.

5. 5

   Mix the butter into the hot semolina and fluff again. Serve the semolina on a large platter, top with meat and vegetables, and drizzle with the cooking broth. Serve with harissa on the side.