Couscous recipe

Coarse semolina steamed three times over a lamb and vegetable stew, then shared from one communal dish.

2 hoursmedium12 ingredients

Ingredients

• 500 g coarse couscous
• 800 g lamb shoulder
• 2 onions
• 3 carrots
• 2 turnips
• 300 g pumpkin
• 150 g chickpeas
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp black pepper
• 2 tsp salt
• 3 tbsp oil

How to make Couscous

1. Brown 800 g of lamb shoulder cut into pieces with 3 tbsp of oil and 2 chopped onions in the bottom of a couscoussier for 10 minutes.
2. Stir in 2 tbsp of tomato paste, 1 tsp of cumin, 2 tsp of pepper and 2 tsp of salt, then 150 g of soaked chickpeas and water to cover, and simmer 45 minutes.
3. Meanwhile wet 500 g of coarse couscous with salted water and rub the grains between your palms until they separate.
4. Set the perforated basket over the stew and steam the couscous uncovered for 20 minutes, counting from the moment steam rises through the grain.
5. Tip the couscous into a wide dish, break the lumps with a fork, sprinkle it with water and oil and let it swell 10 minutes.
6. Add 3 carrots, 2 turnips and 300 g of pumpkin to the stew, return the couscous to the basket and steam a second time for 20 minutes.
7. Repeat a third time: the three steamings are what make the grain light, and no bowl of boiling water gives that texture.
8. Mound the couscous in a large dish, lay the meat and vegetables on top, moisten with the broth and serve for everyone to eat from the same dish.

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