Lamb Couscous

Pour salted, lukewarm water over the couscous and leave to swell for 30 minutes. Stir well several times in between and moisten if necessary. Finely chop the onions and garlic. Trim the lamb and divide into bite-sized pieces. In a large saucepan, first sauté the onions, then the garlic in hot oil. Add the lamb and quickly brown all over. Stir in harissa as well as tomato paste and pour in soup or water. Bring to a boil, add salt and cook on very low heat for at least 1 1/2 hours until the lamb is tender. Meanwhile, coarsely dice the vegetables. About 20 minutes before the end of cooking, add carrots and potatoes, 10 minutes before the end of cooking, add zucchini and melanzani, and last of all, the drained chickpeas. Add a little more water as needed and season again at the end. Meanwhile, in the bottom of a couscous pot or a pot with a steaming attachment, bring plenty of water to a boil. Place couscous, preferably wrapped in a kitchen towel, in the insert, making sure that the couscous does not touch the water. Steam couscous until soft (follow package instructions). The couscous should be grainy at the end and not sticky at all. Fill a large, preheated bowl with couscous, arrange the meat in the center and arrange the vegetables all around. Pour the sauce over it and serve hot.

Preparation Tip:

COOKING TIME: Lamb approx. 1 1/2 hours, couscous according to package instructions TIPS: If a steamer or couscous pot is not available, bring the couscous to a boil in salted water mixed with a little olive oil and then steam, covered, over very low heat or in a preheated oven until all liquid is absorbed and the couscous is soft. This recipe is also suitable for other meats such as beef, game, rabbit or poultry. However, the cooking times must then be adjusted accordingly.

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