Algerian Spiced Lamb and Vegetable Couscous with Chickpeas
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Ingredients
- 700 g lamb shoulder, diced
- 1 onion, sliced
- 2 carrots, sliced
- 2 garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 400 g chickpeas, drained and rinsed
- 500 ml lamb stock
- 300 g couscous
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 943 kcal
- Protein
- 50.8 g
- Carbohydrate
- 76.2 g
- of which sugars
- 5.6 g
- Fat
- 44.4 g
- of which saturates
- 17.6 g
- Fibre
- 11.7 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb shoulder in batches, then set aside.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic, ground turmeric and ground cumin and cook for 1 minute.
- 3
Return the lamb to the pan with the carrots and lamb stock. Cover and simmer for 45 minutes, until nearly tender.
- 4
Stir in the chickpeas and cook uncovered for a further 10 minutes.
- 5
Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 6
Pile the couscous onto plates and spoon over the lamb, vegetables and broth.
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