Lamb and vegetable couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 large red onion, sliced350g or one eggplant (aubergine), cubed1 tsp olive oil1 lamb stock cube + 250 ml hot water300g very lean lamb pieces (mine was 3.9% fat content)250g zucchini (courgettes)1 large red or orange pepper1/4 to 1/2 tsp ras-el-hanout spice mix2 tsp Belazu Rose harissa (or other harissa paste)3/4 cup couscous (dry, i.e. straight from the packet)
Makes 3 generous servings.
Fry the onion in 1 tsp oil until beginning to soften, then add the eggplant cubes and a little water, stir and cover. Cook on medium heat until the eggplant is softening.
Stir in the ras-el-hanout and harissa paste and add the lamb stock cube and water. Now add the lamb, zucchini and sweet pepper, cut into large chunks. Cover and simmer gently for one hour until lamb is tender. It should look like a very chunky soup, with lots of watery juice, so add more water if necessary (although the veggies will impart a lot of their own juices).
10 minutes before you are ready to serve, tip the couscous into a large ceramic or glass bowl. Add enough of the cooking juices to cover the couscous, stir and cover. Leave 5 minutes, then stir again. If it looks dry, add more of the juices at this point. Cover again, and leave another 5 minutes. Fluff up with a fork, and the couscous should expand in volume. It is ready when the grains are no longer hard in the middle (test by biting).
To serve, divide the couscous between 3 large soup bowls, and spoon over some lamb pieces, vegetables and plenty of juice. Eat with a fork and spoon.
This is a very generous amount of stew and you may well have some left over.
Number of Servings: 3
Recipe submitted by SparkPeople user THALIA100.
Fry the onion in 1 tsp oil until beginning to soften, then add the eggplant cubes and a little water, stir and cover. Cook on medium heat until the eggplant is softening.
Stir in the ras-el-hanout and harissa paste and add the lamb stock cube and water. Now add the lamb, zucchini and sweet pepper, cut into large chunks. Cover and simmer gently for one hour until lamb is tender. It should look like a very chunky soup, with lots of watery juice, so add more water if necessary (although the veggies will impart a lot of their own juices).
10 minutes before you are ready to serve, tip the couscous into a large ceramic or glass bowl. Add enough of the cooking juices to cover the couscous, stir and cover. Leave 5 minutes, then stir again. If it looks dry, add more of the juices at this point. Cover again, and leave another 5 minutes. Fluff up with a fork, and the couscous should expand in volume. It is ready when the grains are no longer hard in the middle (test by biting).
To serve, divide the couscous between 3 large soup bowls, and spoon over some lamb pieces, vegetables and plenty of juice. Eat with a fork and spoon.
This is a very generous amount of stew and you may well have some left over.
Number of Servings: 3
Recipe submitted by SparkPeople user THALIA100.
Nutritional Info Amount Per Serving
- Calories: 407.9
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 295.7 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 7.6 g
- Protein: 36.9 g
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