Coucous with Chicken, Lamb and Vegetables

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Coucous with Chicken, Lamb and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation

Ingredients

for
6
Ingredients
400 grams
(approximately 13 1/2 ounces) Lamb (from the leg)
4
500 grams
(approximately 17 ounces) Couscous
500 milliliters
3
2
½ teaspoon
1 teaspoon
1 generous pinch
1 generous pinch
3 tablespoons
400 grams
(approximately 13 1/2 ounces) Carrots
6
white Beets
4
small Zucchini
2
small eggplants
2 tablespoons
Parsley (chopped)
1 tablespoon
Cilantro (chopped)
freshly ground Pepper
4

Preparation steps

1.

Cut the lamb into 5 cm (approximately 2-inch) pieces and place it and the chicken in the lower part of a Couscoussieres or a large pot.

2.

Peel the onions and garlic and finely chop. Add it to the pan with the meat along with the cinnamon, salt, pepper, cayenne pepper, saffron, paprika, olive oil and 1.5 liters (approximately 6 1/4 cups) of water. Bring to a boil, reduce to a simmer and cook until the chicken is almost tender, about 30 minutes.

3.

Peel carrots and turnips, then coarsely chop and add to the meat. Simmer 20 minutes.

4.

Rinse, zucchini and eggplant and coarsely chop.

5.

After the dish has cooked 20 minutes, add the zucchini, eggplant and herbs.

6.

Place the couscous in a bowl, pour boiling salted water over and let soak for 5 minutes. Fluff couscous with a fork and keep warm.

7.

Place the merguez in a skillet with a little oil and saute until cooked through.

8.

To serve, place the couscous on a serving platter, lift the meat and vegetables from the broth and place on the couscous along with the sausage. Serve the broth, seasoned with salt and pepper in a bowl alongside the couscous.

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