Lamb And Vegetable Rice Couscous Recipes

LAMB AND VEGETABLE RICE COUSCOUS

Steps:

• I use a couscousierre to make this dish. The directions will be written for this cooking method.
• Peel and quarter all of your vegetables. You can leave the skin on the zucchini and squash if you like.
• In the bottom of the couscousierre, add the lamb, potato, sweet potato, carrots, parsnips, tomato, serano pepper, squash and onion.
• Add enough liquid (water or broth) to cover the vegetables.
• Mix in all of the spices, and drop in the parsley bouquet.
• Turn the stove on medium high heat until it boils, and then reduce the heat to medium-low.
• Before steaming the couscous for the first time, spread the grains out in a large bowl and add 1/4 to 1/2 cup of salt water. Separate the grains with your fingers as much as possible. You may need to add more water, they really should be quite damp but not dripping liquid.
• Transfer the couscous to the top of the couscousierre and turn the stove temperature to high. Cover the top of the pot with a lid and leave alone for about 20 minutes.
• After 20 minutes, check the grains. If they feel dry then remove and pour back into the bowl you originally used. Add more of the salt water and continue the process the same way you did the first time, taking care to separate the grains as much as possible.
• Just as with traditional couscous you will steam and wet the grains 3 times.
• Before the third steaming, add the zucchini and chickpeas to the bottom. At this time check the liquid levels and add more if it is getting low.
• When the final steaming is complete, remove the top of the couscousierre and dump the grains onto a large serving plate. Separate the grains as much as possible.
• Use a large slotted spoon to remove the meat and vegetables and arrange on top of the couscous.
• Pour 1/2 of the remaining liquid over the top of the dish.
• Place the remaining liquid into smaller bowls so that those eating can add extra liquid to their liking.
• Serve with large spoons for eating!

COUSCOUS WITH MIXED VEGETABLES AND LAMB

Steps:

• Rinse lamb, pat dry and chop.
• Peel onions and chop roughly.
• Peel garlic and chop finely.
• Blanch tomatoes in boiling water, remove skins, cut into quarters, remove seeds and cut into strips.
• Rinse and halve the eggplant.
• Peel carrots and cut in half lengthwise.
• Rinse zucchini, trim, cut in half lengthwise and cut into slices.
• Peel pumpkin.
• Rinse, halve and trim wax peppers.
• Peel kohlrabi and cut into wedges.
• Brown the meat in 2 tablespoons hot oil. Add garlic, onions, allspice, coriander and turmeric and fry briefly, then deglaze with about 200 ml (approximately 3/4 cup) of broth. Add bay leaf, cover and simmer for about 1 hour. Then add tomatoes and season with salt and pepper.
• Pour 250 ml (approximately 2 cups) of boiling broth over couscous and allow to steep, covered, about 5 minutes. Then stir with a fork. (Or traditionally prepare, see tips!) Season with a little cinnamon or garam masala.
• Fry eggplant in remaining hot oil. Add the remaining vegetables and deglaze with the remaining broth. Cover and let stand 8-10 minutes to steam the vegetables. Season with salt.

COUSCOUS WITH LAMB, ONIONS, AND RAISINS

Steps:

• Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
• Prepare the meat broth in a large pan. Put in the meat, with about 1/2 pound onions, chopped, and cover with 7 1/2 cups water. Bring to the boil and remove the scum. Add salt and pepper, the ginger, 1 teaspoon cinnamon, and the cloves. Simmer for 1 1/2 hours. At this point, add the saffron and more water, if necessary, and simmer for another 30 minutes, or until the meat is so tender you can pull it apart with your fingers.
• At the same time, prepare the honeyed onion tfaya. Cut the remaining onions in half and slice them. Put them in a pan with 1 cup water. Put the lid on and cook over low heat for about 30 minutes, until the onions are very soft. Remove the lid and cook further, until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and the remaining 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt. Continue cooking for another 10 minutes, or until the onions caramelize and become brown.
• Fry the almonds in a drop of oil until golden, turning them over, then drain on paper towels. Coarsely chop about half of them.
• About 20 to 30 minutes before the end of the cooking time, put the couscous in the oven, preheated to 400°F, and heat through until it is steaming hot, fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and again fluff up the couscous as it melts in.
• To serve, moisten the couscous with a ladle of broth and mix in the chopped almonds, and leave it in the baking dish or turn it onto a large, round platter; shape it into a mound and make a wide shallow hollow in the center. Put the meat in the hollow, cover with the onion and raisin tfaya, and sprinkle with the remaining whole, fried almonds. Serve the broth separately.

SPICY LAMB WITH WARM COUSCOUS

Steps:

• Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
• Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
• Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.