Couscous with Lamb and Vegetables

Name: Couscous with Lamb and Vegetables
Ingredients: 1 1/4 pounds lamb (or more, as desired); 1 1/4 pounds couscous (about 2 1/2 cups/500 grams); 1 large onion, sliced into wedges; 2 tomatoes, diced; 1 small bunch of parsley and cilantro; Vegetables of your choice (such as squash, pumpkin, zucchini, eggplant, 1/4 small cabbage, carrots, potatoes, bell pepper, hot pepper, turnip, chickpeas, fresh fava beans). I chose a few of these, not all; 1/4 cup softened butter (about 55 grams); 1 quart lukewarm water (about 1 liter) with 1 teaspoon salt, for moistening the couscous; 1/2 cup water (120 ml); 1 large tomato; 1 piece pumpkin, chopped; 1 tablespoon salt; 1 teaspoon black pepper; 1 tablespoon ground ginger; 1 tablespoon turmeric

♣️nsaym @nsaym

جده

Couscous with Lamb and Vegetables

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Ingredients

1 1/4 poundslamb (or more, as desired)
1 1/4 poundscouscous (about 2 1/2 cups/500 grams)
1large onion, sliced into wedges
2tomatoes, diced
1small bunch of parsley and cilantro
Vegetables of your choice (such as squash, pumpkin, zucchini, eggplant, 1/4 small cabbage, carrots, potatoes, bell pepper, hot pepper, turnip, chickpeas, fresh fava beans). I chose a few of these, not all
1/4 cupsoftened butter (about 55 grams)
1 quartlukewarm water (about 1 liter) with 1 teaspoon salt, for moistening the couscous
Broth thickening mixture:
1/2 cupwater (120 ml)
1large tomato
1 piecepumpkin, chopped
Spices:
1 tablespoonsalt
1 teaspoonblack pepper
1 tablespoonground ginger
1 tablespoonturmeric

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Steps

1

First, combine the lamb with the onion, tomatoes, turmeric, ginger, black pepper, salt, and a little oil. Mix well off the heat.
2

Place the pot on the stove, add 2 quarts (2 liters) of water, and cook under pressure for 20 minutes.
3

Rinse the couscous with water, drain, and let it sit for 5 minutes. If the grains stick together, gently rub them between your palms to separate.
4

Transfer the lamb and broth to a couscous pot (a two-tiered steamer pot). Place the lamb and broth in the bottom pot, add the carrots, pumpkin, cilantro, and parsley, and set over heat.
5

Put the couscous in the top steamer basket and place it over the lamb pot. Cover and seal the seam between the pots with a cotton cloth to keep the steam in and direct it through the couscous. Steam the couscous over the lamb for 20 minutes.
6

After 20 minutes, remove the cloth, lift off the couscous, and transfer it to a large dish. Fluff and let it cool slightly, then gently rub to separate the grains. Sprinkle with 1 1/2 cups salted water and mix by hand so the couscous absorbs the water. Return it to the steamer.
7

Remove the carrots and pumpkin from the lamb pot once they are cooked and set aside.
8

Add zucchini and potatoes to the broth, place the couscous steamer back on top, and steam for another 20 minutes. Don’t forget to reseal the seam with the cloth.
9

After the second 20 minutes, remove the couscous and transfer to a side dish. Fluff with a spoon to cool slightly and separate the grains. Sprinkle with another 1 1/2 cups salted water, fluff by hand, then add the butter and rub it in until well incorporated. Return the couscous to the steamer.
10

For the final step with the lamb: To thicken the broth, blend the tomato and pumpkin with 1/2 cup water until smooth, then add to the broth. Add any remaining vegetables you haven’t used yet, such as eggplant, hot pepper, and bell pepper, after removing the cooked potatoes and zucchini.
11

Place the couscous steamer back on top, cover, seal with the cloth, and steam for a final 20 minutes. If the broth reduces too much, add more hot water as needed.
12

Once the lamb and couscous are fully cooked, transfer the couscous to a serving platter. Fluff to separate any clumps and arrange on the plate.
13

Pour about 2 cups of broth over the couscous without stirring.
14

Place the lamb pieces in the center, arrange the vegetables around the edges, and garnish with chickpeas.
15

Serve and enjoy this delicious dish!