Name: Couscous d’agneau
Yield: Serves 4
Cuisine: French
Ingredients: salt and pepper; 1 tbsp ground coriander (cilantro); 4 merguez sausages, sliced; 80 g (scant 3 oz/¼ cup) sultanas (golden raisins); 14 × 150 g (5½ oz) lamb rump steaks; 300 g (11 oz/1½ cups) medium couscous; 1 tbsp ground ginger; 2 kg (4½ lb) lamb bones; 5 garlic cloves; 3 tbsp olive oil; 1 × 400 g (14 oz) can chickpeas, drained; 3 onions, roughly chopped; 1 bouquet garni; 2 tbsp tomato purée (paste); 1½ tsp ground turmeric; 1 tbsp paprika; pinch of saffron threads; 1 tbsp cumin; 2 carrots, roughly chopped; 120 g (scant 4½ oz/⅔ cup) courgettes (zucchini), chopped; 100 ml (3½ fl oz/⅓ cup) olive oil; 2 tbsp harissa paste; 1 small cinnamon stick; 120 g (scant 4½ oz/¾ cup) turnips, chopped; 120 g (scant 4½ oz/½ cup) carrots, chopped; 2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

In France, couscous is the national dish! The French absolutely love it. When I was in the army doing my national service in Toulon, the way to please our superiors was to make a couscous.

A good couscous is a beautiful thing, yet like so many dishes that have migrated, it can be done badly. A proper couscous is a labour of love. It begins with the grains themselves – traditionally, women roll the mixture of coarse semolina (farina), semolina flour and water in their hands to make t