Le Couscous de Salima

Name: Le Couscous de Salima (Salima’s Couscous)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: For 6
Cuisine: French
Ingredients: Saffron 1 pinch; Tomato paste 3 tablespoons; Quatre-épices 1 teaspoon; Lamb shoulder 1; Butter 50 g; Olive oil; Salt, pepper; Chickpeas soaked overnight 100 g; Paprika 1 tablespoon; Instant couscous 1 kg; Zucchini (courgettes) 3; Carrots 3; Onions 2; Turnips 3

Salima’s Couscous

Preparation info

For
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Instant couscous 1 kg
Zucchini (courgettes) 3
Carrots 3

Europe
France
Main course
Mediterranean

Method

Cut the lamb into large pieces, chop the onion, and peel and cut the vegetables into large pieces. Season the meat with the paprika, the saffron and the quatre-épices. Sauté the meat in olive oil. Cover with water (3 times the volume), add the chickpeas, all of the vegetables and the tomato paste. Put the mixture into a couscoussier (couscous pot) or large