Lamb couscous with turnips and chickpeas
Lamb couscous with turnips, carrots and chickpeas.
Active time40 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 300 g carrots
- 300 g turnips
- 150 g onions
- 800 g lamb shoulder
- 1 l water
- 400 ml water for the couscous
- 30 ml olive oil
- 300 g tinned cooked chickpeas (drained weight)
- 2 tsp ras el-hanout
- 400 g dried medium-grain couscous
Preparation
Cut the lamb into pieces measuring 4 centimetres. Peel and thinly slice the onions, then peel the turnips and carrots and cut them into large pieces.
300 g carrots300 g turnips150 g onions800 g lamb shoulder- knife
Heat 20 ml of oil and brown the meat and onions for 10 minutes. Add the ras el-hanout and the water for the stock. Cover and simmer for 60 minutes.
1 l water30 ml olive oil2 tsp ras el-hanout- casserole dish
- lid
Add the turnips and carrots and cook for 30 minutes. Drain and rinse the chickpeas and add them for the final 10 minutes. Check that the meat is tender.
300 g tinned cooked chickpeas (drained weight)- colander
- casserole dish
Towards the end of the cooking time, mix the couscous and remaining oil in a mixing bowl. Pour in the boiling water for the couscous, cover for 5 minutes and fluff up the grains. Serve with the meat, vegetables and stock.
400 ml water for the couscous400 g dried medium-grain couscous- mixing bowl
- kettle
- fork
- lid
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration