Lamb Couscous
Yield
6 servingsPrep
20Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb shoulder
boned, cubed |
|
| 2 | each |
onions
|
|
| 2 | cloves |
garlic
peeled and finely chopped |
|
| 1 | pint |
lamb, stock
|
* |
| 1 | pinch |
saffron threads
|
*
|
| 1 | pint |
couscous
|
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
cucumbers
|
|
| 1 | tablespoon |
mint leaves
chopped |
|
| 1 | tablespoon |
chives
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | tablespoon |
coriander
|
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb shoulder
boned, cubed |
|
| 2 | each |
onions
|
|
| 2 | cloves |
garlic
peeled and finely chopped |
|
| 473 | ml |
lamb, stock
|
* |
| 1 | pinch |
saffron threads
|
*
|
| 473 | ml |
couscous
|
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
cucumbers
|
|
| 15 | ml |
mint leaves
chopped |
|
| 15 | ml |
chives
|
|
| 15 | ml |
parsley leaves
|
|
| 15 | ml |
coriander
|
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Lightly sauté the meat in two tablespoons of olive oil.
Remove and add the onions, cooking them over a low heat without colouring for 10 minutes.
Add the garlic, sauté for 1 minute and return the meat to the pan along with the saffron.
Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender.
You should end up with about half the quantity of liquid.
If there is more than this, remove the meat and onions and reduce the stock over a high heat.
Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed.
Finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice.
Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper.
Add the chopped herbs and keep warm.
To serve, ladle the lamb on top of the couscous and serve with lots of juice.
