North Africa's festive couscous with slow-cooked lamb, chickpeas, seven vegetables and harissa.
Ingredients
for 6 servings
- Couscous500 g
- Lamb shoulder, bone-in800 g
- Chickpeas400 g
- Onion2 large
- Carrots3, cut into chunks
- Courgettes2, cut into chunks
- Pumpkin300 g, cubed
- Harissa paste2 tbsp
- Olive oil4 tbsp
Find many of these ingredients in our store:
Shop IngredientsMethod
- 1
Brown the lamb in olive oil. Add onions and cook for 5 minutes.
- 2
Add all dry spices and stir for 1 minute.
- 3
Add water and harissa. Bring to a boil.
- 4
Add harder vegetables and simmer for 30 minutes.
- 5
Add remaining vegetables and chickpeas. Simmer for 30 more minutes.
- 6
Prepare couscous: drizzle with oil, pour boiling water over, cover and steam for 5 minutes. Fluff with fork.
- 7
Serve couscous on a large plate with meat and vegetables over it.
More North Africa Recipes
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