MOROCCAN LAMB COUSCOUS WITH VEGETABLES
Ingredients / for 6 people :
- 1 kg of lamb.
- 2 onions.
- 1 glass of oil.
- 1 teaspoon of black pepper.
- 1 teaspoon of powdered ginger.
- A pinch of saffron.
- 1/2 teaspoon of turmeric.
- 2.5 litres of water.
- 250g courgettes.
- 250g turnips.
- 250g carrots.
- 2 tomatoes.
- 400g of red pumpkin.
- 1 bunch of coriander and flat parsley.
- 1 tablespoon of smen.
- 750 g of couscous prepared and cooked.
Cut the meat in pieces and add in a pot with the chopped onion and the oil. Fry until the onion becomes translucent. Then add the water and the spices. Cover and cook over medium heat until the meat is cooked.
Wash the courgettes, peel the carrots and cut them lengthwise. Peel the turnips and cut them in half. Add these vegetables to the broth with the parsley and coriander. Cook over medium heat until the vegetables are tender.
Peel the pumpkin, wash the tomatoes and add them to the pot.
When the vegetables become tender, remove the pot from the heat and add the tablespoon of smen. To finish, in a serving dish, arrange the hot couscous in the form of a cone. Dig a well to put the meat in. Place the vegetables on top and sprinkle with the broth.
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