Algerian Couscous

Ingredients

• 800g lamb shoulder, cubed
• 2 onions, chopped
• 3 garlic cloves
• 2 carrots, chunked
• 1 turnip, chunked
• 2 courgettes, chunked
• 1/4 cabbage, wedged
• 2 tomatoes
• 1 can chickpeas
• 1 tsp turmeric
• 1 tsp ras el hanout
• 1 tsp cinnamon
• Pinch saffron
• 3 tbsp oil
• 2 cups couscous
• 3 tbsp butter
• Salt

Instructions

1. Brown the lamb in oil with onion and garlic.
2. Add spices, then 2 litres water and tomatoes.
3. Simmer 1 hour.
4. Add chickpeas, carrots, turnip; cook 20 minutes.
5. Add courgette and cabbage; cook 15 more.
6. Soak couscous in equal volume hot stock from the pot; rest 5 minutes; fluff with butter.
7. Pile couscous; top with lamb and vegetables; ladle broth over.

Serving suggestions

• Eat from one big platter, family-style.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions