Lamb Couscous: Lamb Couscous Recipe

This lamb couscous is in the manner of the Seven Vegetable couscous. Substitute two lambs’ heads for the chicken and lamb.

Serves 6 people

675g (1 ½ lbs) couscous
2 lambs heads, halved, well cleaned and tied together
175g (6 oz) dried chickpeas
2 white onions, quartered
5 red tomatoes, peeled, seeded and quartered
450g (1lb) carrots, peeled and cut into 3.75cm (1 ½ “)
450g (1lb) turnips, peeled and cut into 3.75cm (1 ½ “)
450g (1lb) courgettes, quartered
450g (1lb) pumpkin, cut
1 fresh chilli pepper
A handful of raisins
10 tablespoons unsalted butter
2 tablespoons vegetable oil
Pinch of pulverised saffron
½ teaspoon powdered turmeric
A bunch of fresh green coriander and parsley, chopped
Salt and black pepper to taste

Soak the dried chickpeas overnight. The next day, drain them, cover with cold water and cook for 1 hour. Drain, cool and submerge the chickpeas in a bowl of cold water. Gently rub the chickpeas with your fingers so that the skins discard and rise to the top of the water. Set the peeled chickpeas aside.

To prepare the couscous, follow the instructions for making couscous.

To make the broth, place cleaned lamb heads in a pan with half the butter. Add the salt, pepper, saffron turmeric, onions, tomatoes and herbs. Cover and cook gently over low heat for 10 minutes. Add 2.8 litres (5 pints) water and the drained chickpeas and bring to the boil. Simmer, covered, for 1 hour. Add the carrots and turnips and continue cooking for 30 minutes more.

30 minutes before serving, add the courgettes, chilli pepper and raisins to the broth. Spoon some of the broth to a separate pan and use it to cook the pumpkin until tender.

Spread out the couscous into a serving dish and form a large well in the centre. Using a perforated spoon, transfer the meat and vegetables to the well. Add the pumpkins slices. Drain the broth and serve separately with the Harissa sauce.