Lamb couscous

1 February 2019

The recipe for couscous lamb.

Duration : 1h 30

Difficulty : easy

A verage cost

For 6 persons

Ingrédients :

500g of fine grain couscous, 30 g of butter, 50 g raisins, 0,4 g of saffron, two tablespoons of sugar, 750 g of lamb, 5 cl of oïl, 2 onions, 70 g of tomato paste, 1 fresh tomato, 1 zucchini, 2 potatoes, 3 carrots, 100 g dry chickpeas or canned (dry weight), 1/4 bunch parsley, 1/4 bunch parsley, 1/4 bunch of fresh coriander, 2 cloves garlic, 2 bay leaves, 2 teaspoons of raz el hanout a teaspoon of pepper salt, 1 cubic broth, chilli pepper

Preparation :

Cook the chickpeas in boiling water for 45 minutes ( no need to do this if you use canned chickpeas). Then drain them when they are cooked.

Meanwhile, wash and cut the meat into peaces. Put in a pot. When the water has evaporated (after about 8 minutes). Add the oïl and Brown about 4 minutes. Add chopped onions and minced garlic. Leave to Brown for 4 minutes, stirring occasionally.

Add 5 cl of water and the concentrated tomato. Mix.

Cook for 5 minutes,stirring regularly so that it does not stick.

Add 1,5 L of water. Add a pinch of salt and pepper, power pepper, cube broth, Raz el hanout and bay leaves.

Dip the fresh tomato for 30 seconds in boiling water (the one used to boil chickpeas for example, if you use dry chickpeas). Peel and cut into small pieces. Add to the pot.

Add the finely chopped parsley and coriander.

Cook for 20 minutes.

Peel the carrots and cut into slices. Cut the zucchini into slices. Peel and cut each potato into 4 or 5 pieces of the same size. Add these vegetables to the pot. Add the chickpeas cooked and drained. Add a tablespoon of sugar.

Mix and cook for 15 minutes over medium heat then 15 minutes over very low heat.

Taste the seasoning (salt, spices) and adjust if necessary.

While the sauce is cooked, prepare the couscous as follows :

Put the couscous in a large salad bowl. Add a glass of water and a half. Mix. Let stand 3 minutes. Mix well again, preferably by hand, so that the seeds are perfectly detached.

Then choose one of the Following cooking options depending on whether you have a couscous pot or not : Put a couscoussière over the sauce pot if you have some. And divide the couscous on it. Close with the lid. Cook 10 min.

Put the couscous back in the salad bowl. Dissolve sugar and saffron in 1/4 cup of water. Mix.

Sprinkle the couscous with this liquid. Mix well to detach the couscous beans and have a uniform coloring. Put back on the couscous steamer and cook 10 min.

If you do not have couscous, cook the couscous 5 min in the microwave. Remove from the microwave and mix well. Dissolve sugar and saffron in 1/4 cup of water. Mix and drizzle the couscous with this liquid. Mix well to detach the couscous beans and have a uniform coloring. Cook again for 5 minutes.