It’s been a long time since I took the time to share a recipe. Between the work and the move, I can tell you that I was very busy. I’m only starting to stick my head out of the water or the paint!
To celebrate my comeback and stay on the theme of Easter lamb, I am offering you a lamb couscous.
Hmmm, couscous. I grew up in a center for mothers in difficulty. My mother had set up a mother-child center so that mothers could stay with their children and my brother, my sister, my mother and I lived daily with all these little people. There were happy moments, sad moments, but above all, quite a stir.
It was there that I discovered couscous. A very young mother, two long years older than me, from time to time on Sundays played mother of the family and made us delicious couscous.
As I remember, she got up at dawn to prepare the meat and vegetables. Because at home, we did not cook for 4 but rather for 12 at least. Proud to prepare us the dish of her childhood which highlighted her origins.
Today, I am not sharing his recipe with you, but a mix that I was able to make between the different recipes I tried, the different couscous I tasted and above all I made it again in my own sauce for my taste. There is certainly nothing traditional about it anymore, but in a way it is mine, and it brings back many childhood memories.
- 6 boneless chicken thighs
- 6 large pieces of lamb 400 gr. Leg or shoulder
- 1 chopped onion
- 1 garlic clove minced
- 2 carrots
- 3 turnips
- 1 stalk of celery
- 400 gr squash
- ¼ kale
- 1 can chickpeas
- 1 tbsp tomato paste
- 300 gr tomato sauce
- 1 bunch of parsley
- ¼ bunch of coriander
- 1 tbsp ras el hanout
- 600 gr couscous seeds
- Prepare the vegetables. Peel the carrots, turnips, squash. Cut them into fairly large cubes. Reserve.
- Wash and cut the cabbage. Reserve.
- Mince the celery. Reserve.
- Brown the meat, garlic and onion in a large saucepan with a drizzle of olive oil.
- Add the carrots to the meat and cover with water. Simmer 45 minutes.
- Add the chickpeas, other vegetables, tomato paste, herbs, spices, tomato sauce, salt and pepper and cook over low heat until all the vegetables are cooked (about 45 minutes).
- Serve with couscous semolina.
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