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Lamb and vegetables with couscous Lamb and vegetables with couscous

Lamb and vegetables with couscous

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Quick, easy and on the table in 35 minutes.

Preparation: 15 mins 
Cooking: 20 mins

Ingredients to serves 4

  • 500g leg of lamb, cut into 2½cm cubes
  • 1 onion
  • 800g to 1kg vegetables of your choice: parsnips, carrots, turnips, squash, courgettes, tomatoes, etc.
  • 2 tbsp olive oil
  • 240g chickpeas
  • 1 clove of garlic, peeled and crushed
  • 1 cinnamon stick
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • Pinch of saffron
  • 100g raisins
  • 1 tbsp honey
  • 900ml water
  • 1 stock cube
  • 1 tbsp harissa paste
  • 250g couscous
  • 40g butter
  • Freshly chopped parsley and/or coriander
  • Salt and pepper
  • Chop the onion. Chop the root vegetables and/or squash. If you are using courgettes and tomatoes leave them aside for the moment.  Heat the oil in a large frying pan. Add the vegetables, stir then cover and leave to sweat for 10 minutes.
  • Cut the courgettes into quarters lengthwise, then into thick slices. Peel and deseed the tomatoes, then cut into quarters.
  • Drain and rinse the chickpeas in cold water.
  • Add the garlic and spices to the pan (cinnamon, turmeric, ginger and saffron), mix for 2 minutes and then add the courgette and/or tomato, chickpeas, raisins, honey, 600ml water, the crumbled stock cube and harissa. Bring to the boil, cover and leave to simmer for 10 minutes on a low heat.
  • Meanwhile, cover the couscous with 300ml salted boiling water. Add half the butter and leave to swell.
  • Quickly brown the diced lamb on a high heat in another frying pan containing the rest of the butter. Add to the pan containing the sauce.
  • Taste and adjust the seasoning as necessary. Add the chopped coriander.
  • Mix the couscous with a fork to break up the grains and serve hot as a side dish.

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