Name: Double-Steamed Couscous
Yield: serves 4
Ingredients: 4 fresh dates – skinned, pitted and cut into quarters; 1-2 tablespoons harissa paste; 4 heaped tablespoons cooked chickpeas (these may be tinned); 1 medium aubergine – half peeled in alternate strips lengthways, then cut into lin cubes; 4 small courgettes – trimmed and cut in half lengthways; 1 lb pre-cooked couscous; 3 tablespoons melted butter; 8 small new-season carrots – scraped and trimmed; 1½ lb lamb neck fillet – trimmed and cut into lin cubes; 1in cube fresh root ginger – peeled and grated; 8 small new-season turnips – trimmed; 1 teaspoon salt plus extra pinch; ½ teaspoon ground cinnamon; 1 medium onion – peeled; juice of 1 lemon

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A light, fragrant version of this North African dish. Instead of making a stew over which to steam the couscous, the meat and vegetables are steamed too. The recipe specifies pre-cooked couscous, but don’t worry if the packets you find don’t mention this. They are almost certain to be so since it is very difficult to buy any other kind outside North Africa or France. Harissa paste is available in tubes from delicatessens and specialist stores. You also need a spacious two-tiered steamer.