Couscous with Lamb and Vegetables (Seksu Bil Lahm)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900 g/1 kg boned leg of lamb, cubed 2 tablespoons olive oil 3 medium onions, quartered
2 cloves garlic, crushed 7.5 cm/3 in cinnamon stick 1/2 teaspoon turmeric
3 tablespoons chopped flat-leaf parsley 3 tablespoons chopped fresh coriander leaves 450 g/1 lb ripe tomatoes, peeled and chopped
2 tablespoons tomato puree 850 ml/1-1/2 pints water salt and freshly ground pepper
4 medium carrots, peeled and quartered lengthwise 4 small white turnips, peeled and quartered 425 g/15 oz can chickpeas, drained
1 quantity couscous 115 g/4 oz shelled fresh or frozen broad beans (optional) 450 g/1 lb courgettes, trimmed and quartered lengthwise
1/2 quantity harissa, to serve (optional)



1 Trim excess fat from the lamb. Heat the oil in a large saucepan. Add the onions, garlic, cinnamon and turmeric and cook gently for 5 minutes. Increase the heat, add the lamb, and cook for about 5 minutes, stirring often, until the meat is sealed. Add the herbs, tomatoes, tomato puree, water, and salt and pepper to taste. Reduce the heat, cover and simmer for 45 minutes. Add the carrots, turnips and chickpeas; cover and simmer for 30 minutes.
2 Soak the couscous as directed, separating the grains with a fork.
3 Add the broad beans and courgettes to the saucepan, increase the heat and bring to the boil. Place the couscous in the prepared steamer and place on top of the saucepan, sealing the edges of the steamer with foil as described. Cook, uncovered, for 20 minutes, stirring the couscous occasionally with a fork.
4 Turn the couscous onto a heated platter, and pour over the melted butter. Toss lightly and form into a mound. Garnish with some lamb and vegetables from the saucepan if desired. Place the remaining lamb and vegetables (discarding the cinnamon) into a deep serving dish, adding the broth from the saucepan. If serving with harissa, mix the harissa with 175 ml./6 fl oz of the broth in a small bowl.

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