Complete Couscous with Lamb and Seasonal Vegetables

Ingredients

• 500 g Whole wheat semolina (Rinse lightly before use)
• 45 ml Olive oil (3 tablespoons)
• 600 ml Cold salted water (About 1.2 times the weight of the semolina, salt 1 tsp)
• 1 c. à café Salt
• 1 gros Onion (Finely sliced)
• 3 gousses Garlic (Minced)
• 300 g Tomatoes (Peeled and chopped)
• 2 c. à café Ras el hanout (Moroccan spice blend)
• 1 c. à café Ground cumin
• 1 c. à café Sweet paprika
• 0.5 c. à café Turmeric
• 0.5 c. à café Black pepper (Freshly ground)
• 1.2 kg Lamb pieces (shoulder or neck) (Cut into large cubes)
• 30 g Butter (or salted butter) (Divided into two portions)
• 3 moyennes Carrots (Cut into large pieces)
• 3 moyens Turnips (Cut into dice)
• 2 Zucchini (Cut into sections)
• 200 g Squash (pumpkin) (Coarsely grated)
• 200 g Green cabbage (Finely sliced)
• 200 g Cardoons (Cleaned and cut into sections)
• 200 g Cooked chickpeas (Drained if canned)
• 2 c. à soupe Tomato paste (Dilute in 100 ml water)
• 1 Red chili (Thin slices for garnish)
• 1.5 L Lamb broth or extra water (For cooking and serving)

Instructions

1. Prepare the semolina

   Pour the whole wheat semolina into a large bowl, add the olive oil, rub the semolina between your hands until well coated. Add the cold salted water, mix by hand until the semolina absorbs the water and swells slightly.

   Time: PT10M

2. Prepare the sauce base

   Finely chop the onion, garlic and tomatoes. Place them in the bottom of the couscoussier, add the ras el hanout, cumin, paprika, turmeric, pepper and salt. Mix.

   Time: PT5M

3. Brown the lamb

   Add the lamb pieces to the couscoussier, drizzle a little olive oil and half the butter. Brown the sides of the meat for 5 minutes over medium‑high heat.

   Time: PT5M

4. Simmer the lamb

   Pour the lamb broth (or water) until the meat is covered. Cover the couscoussier and let simmer for 30 minutes.

   Time: PT30M

5. Prepare the vegetables

   Clean the carrots, turnips, zucchini, squash, cabbage and cardoons. Cut the carrots into large pieces, the turnips into dice, the zucchini into sections, grate the squash and turnip, slice the cabbage thinly and cut the cardoons into sections.

   Time: PT15M

6. First steam cooking of the couscous

   Place the prepared semolina in the steam basket of the couscoussier (upper part). Steam for 30 minutes.

   Time: PT30M

7. Cooking the vegetables

   Add the carrots, turnips, zucchini, cabbage and cardoons to the bottom of the couscoussier (with the meat). Cook over medium heat for 30 minutes, stirring lightly at mid‑cooking.

   Time: PT30M

8. Second steam cooking of the couscous

   After the first steam, open the couscoussier, fluff the semolina with your hands, add a drizzle of water if needed, then replace the steam basket for a second 30‑minute cooking.

   Time: PT30M

9. Add chickpeas and tomato paste

   Dilute the tomato paste in 100 ml water, incorporate it into the broth. Add the chickpeas 10 minutes before the end of the couscous cooking so they absorb the flavors.

   Time: PT10M

10. Roast the lamb in the oven

    Preheat the oven to 180°C. Transfer the lamb pieces to a roasting pan, brush with the remaining butter, and bake for 30 minutes until nicely browned on the outside.

    Time: PT30M

    Temperature: 180°C

11. Plating the couscous

    Transfer the cooked semolina to a large serving dish, incorporate the remaining butter and a few ladles of hot broth, mix gently. Form a dome in the centre.

    Time: PT10M

12. Finishing and serving

    Place the roasted lamb pieces in the centre of the dome, arrange the cooked vegetables around, add the chickpeas in the middle and sprinkle with red chili slices. Serve the remaining broth on the side.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

55 g

Carbohydrates

100 g

Fat

35 g

Fiber

12 g