Vegetable Couscous with Lamb Kebabs

Ingredients

• 500 g Medium couscous semolina (Medium grains)
• 500 ml Boiling water (To rehydrate the semolina)
• 2 c. à soupe Olive oil (for the semolina) (Table oil)
• 2 c. à soupe Butter (To flavor the couscous after cooking)
• 500 g Lamb leg (Cut into 2-3 cm cubes)
• 2 units Onion (Finely chopped, 1 for the marinade, 1 for the sauce)
• 30 g Fresh parsley (Chopped)
• 30 g Fresh coriander (Chopped, plus a bunch for cooking)
• 2 c. à soupe White wine vinegar (Helps tenderize the meat)
• 2 c. à café Ras el hanout (Moroccan spice blend)
• 1 c. à café Sweet paprika (For color)
• to taste Salt
• to taste Ground black pepper
• 2 units Carrots (Sliced)
• 3 units Turnips (Quartered)
• 2 units Zucchini (Cut into half‑round slices)
• 200 g White cabbage (Shredded)
• 1 units Fresh red chili (Optional, spicy)
• 400 g Precooked chickpeas (Drained)
• 400 g Tomato pulp (Crushed tomatoes)
• 2 c. à soupe Olive oil (for the sauce) (Cooking the onions)
• 1 l Water or vegetable broth (For cooking the vegetables and the sauce)

Instructions

1. Prepare the Marinade

   In a large bowl, combine the chopped onion, parsley, coriander, vinegar, olive oil, ras el hanout, paprika, salt and pepper. Add the lamb cubes and coat them well.

   Time: PT15M

2. Marinate the lamb

   Cover the bowl and let marinate in the refrigerator for at least 4 hours, ideally overnight.

   Time: PT4H

3. Prepare the semolina

   Place the semolina in a large dish, add the olive oil and rub between the hands until each grain is lightly coated. Pour the boiling water, cover and let swell for 5 minutes.

   Time: PT5M

   Temperature: 100°C

4. Make the base sauce

   Heat the olive oil in a saucepan, add the chopped onion and sauté over medium heat until translucent (≈ 5 min). Add the remaining ras el hanout, the tomato pulp and let brown for 5 minutes. Moisten with a little boiling water, cover and set aside.

   Time: PT10M

   Temperature: medium heat

5. Cut the vegetables

   Peel and slice the carrots into rounds, the turnips into quarters, the zucchini into half‑round slices and the cabbage into thin strips. Chop the chili if using.

   Time: PT10M

6. Initial cooking of turnips and carrots

   Place the turnips and carrots in the steamer basket of the couscoussier, add 1 l of water or broth to the bottom, cover and steam for 10 minutes.

   Time: PT10M

   Temperature: 100°C

7. Add the remaining vegetables and cook the couscous

   After 10 minutes, add the zucchini, cabbage, coriander bunch and chili to the basket. Place the moistened semolina on top and continue steaming for an additional 20 minutes.

   Time: PT20M

   Temperature: 100°C

8. Reheat the chickpeas

   In a small saucepan, add the precooked chickpeas and a little cooking broth, heat for 5 minutes over medium heat.

   Time: PT5M

   Temperature: medium heat

9. Grill the lamb kebabs

   Thread the marinated lamb cubes onto metal skewers (about 10 skewers). Grill over charcoal or on a grill over medium‑high heat, turning regularly, until they are golden and cooked through (≈ 12 minutes).

   Time: PT12M

   Temperature: medium‑high charcoal

10. Finish the couscous

    Transfer the cooked semolina to a large dish, add the butter, fluff with hands or a fork to aerate the grains. Incorporate the strained broth and the hot chickpeas, mix gently.

    Time: PT5M

11. Plating and serving

    Place the couscous in the center of the dish, surround with cooked vegetables, arrange the lamb kebabs around and serve the remaining broth on the side for drizzling as desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

80 g

Fat

15 g

Fiber

10 g