Healthy and gourmet vegetable cuscous

Ingredients

For 4 servings

• •350 g 350 g lamb shoulder
• •330 330 carrots
• •330 330 pumpkin
• •65 65 chickpeas
• •165 165 zucchini
• •200 200 turnips
• •1 1 Olive oil
• •35 35 butter
• •1 1 tomato
• •1 1 onion
• •1 1 bouquet of parsley
• •1 1 c. to s. de ras el-hanout
• •1 1 c. to c. of turmeric
• •1 1 c. to c. of ginger (powder)
• •1 1 Safran
• •1 1 Pepper
• •1 1 Salt or fine salt

Method

1. 1.Prepare and sauté the onion: Cut the onion coarsely, pour a little oil into a saucepan and cook over medium heat until it begins to brown.
2. 2.Seize the meat: Cut the meat into pieces, add it into the pan with a piece of butter, and stir well until the meat is beautifully coloured on all sides.
3. 3.Add the tomatoes: Incorporate the tomatoes cut into small cubes and let them melt for a few minutes with the meat to form a nice base.
4. 4.Moisten and add parsley: Pour the water at once, add a bouquet of flat parsley, then cook over medium heat for an hour.
5. 5.Season: Add turmeric, ginger powder, salt, ras el hanout, saffron and pepper. Let simmer for a while so that the meat will soak well with all the spices.
6. 6.Prepare vegetables: Meanwhile, cut carrots, turnip, pumpkin (with skin) and zucchini into large cubes.
7. 7.Cook the firm vegetables: Add the carrots and turnip into the pan and cook for 15 minutes, while they begin to soften.
8. 8.Add soft vegetables and chickpeas: Stir in zucchini, pumpkin and chickpeas, then cook for another 15 minutes until all vegetables are cooked well.
9. 9.Check seasoning: Taste the broth and adjust the seasoning if necessary according to your preferences.
10. 10.Serve: Draw the couscous with warm semolina, table generously with broth and have the vegetables and meat over it. Enjoy!