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Lamb couscous

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Servings 6 people

Ingredients
  

  • 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

Instructions
 

  • 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.