Ingredients:
1 kg of Extra Medium Couscous
1 kg of lamb meat
250g chickpeas
8 zucchinis
8 turnips
8 carrots
2 tomatoes
2 celery stalks
3 large onions
6 cloves of garlic
2 tablespoons of tomato purée
125 g dried raisins
½ bunch of parsley
½ bunch of coriander
Ras El Hanout (a mix of spices)
200g of ghee or butter
Instruction:
Soak the chickpeas all the night before
Preparation:
- Melt 100g of ghee in the cooking pot, mark the meat for 10 minutes and then remove it.
- Replace the meat with the peeled and chopped onions, sweat for 10 minutes then add the chickpeas, the crushed garlic and the chopped celery
- Pour the tomato purée, stir and let to cook 10 minutes
- Add the meat then pour 2 liters of water, season it with spices: salt, pepper and the Ras el hanout
- Cover and let it simmer for 1 hour
- Add the turnips and carrots, then the parsley. Cook them for additional time 20 minutes
- Add the coriander and cook 10 minutes
- Finally, grease the cooked couscous with the rest of the fat
- Garnish the couscous dish with meat and vegetables, serve the sauce separately
