Lamb Couscous with Vegetables

Name: Lamb Couscous with Vegetables
Yield: Serves 10
Cuisine: Moroccan
Ingredients: 1 kg/2¼ lb young carrots; 250 g/9 oz chickpeas, soaked in water for 8 hours; 1.5-2 kg/3¼-4½ lb couscous; 1 kg/2¼ lb young turnips; 1 tbsp ground coriander; 3-4 chillies, chopped, or 1 heaped tsp chilli paste; 6 tomatoes, coarsely chopped; 4 large onions, coarsely chopped; 1 kg/2¼ lb stewing lamb or mutton, cut into cubes; 1 kg/2¼ lb young courgettes; sea salt and black pepper; 300 g/11 oz raisins; a big pinch of saffron; a large knob of butter

Preparation info

Serves
10

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

250 g/9 oz chickpeas, soaked in water for 8 hours
1.5-2 kg/3¼-4½

Africa
Tunisia
Morocco
Main course
Mediterranean

Method

Drain the chickpeas, then put them in a pan, cover with fresh water and simmer until almost tender. Prepare the couscous according to the instructions on the packet. Scrape or peel the carrots and turnips and cut to the size of the courgettes.

Put the meat into a large saucepan with the chickpeas and all the other ingredients except the carrots, turnips, courgettes, couscous and raisins