Couscous with Seven Vegetables and Lamb

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 50 gpumpkin, cut into large chunks
• salt and pepper to taste
• 150 gstewing lamb, bone-in chunks
• 1onion, quartered
• 30 gcanned chickpeas, rinsed
• 1 smallzucchini, cut into large chunks
• 1 tspginger powder
• 1carrot, peeled and halved
• 1turnip, peeled and quartered
• 70 gdry couscous

Method

1. Heat the olive oil in a large, deep pot. Sear the chunks of lamb until browned. Add the quartered onion, ginger powder, salt, and pepper.
2. Pour water to cover the meat. Bring to a boil, then cover and simmer over low heat until the lamb is tender.
3. Add the hard vegetables (carrot and turnip) to the broth and cook until they begin to soften.
4. Add the soft vegetables (zucchini and pumpkin) and the rinsed chickpeas to the pot.
5. Continue simmering until all the vegetables are tender, taking care not to let them turn to mush.
6. Prepare the dry couscous in a separate bowl by pouring boiling broth from the pot over it, letting it steep, then fluffing it until soft.
7. Mound the swollen couscous on a large platter. Use a slotted spoon to arrange the tender lamb and the vegetable chunks over the grains, then pour over the fragrant broth.