Lamb and vegetable Couscous


  • 500g of Panzani Couscous
  • 780g of lamb shoulder, chopped into 6 slices
  • 1 bunch of parsley
  • 4 carrots
  • 2 courgettes
  • 1 teaspoon of ginger
  • ½ teaspoon of Saffron
  • 4 tablespoons olive oil
  • 1,5 L of water
  • Coriander leaves (1 bunch)
  • 4 turnips
  • 2 onions
  • 100g of chickpeas, soaked overnight
  • 2 tomatoes

Preparations steps

  • 1. Put the pieces of meat, chickpeas, water, spices, pre-washed whole bunches of parsley and coriander, minced onion, salt, and pepper into the bottom of the steamer and allow to cook for 30 minutes.
  • 2. Add the diced tomatoes, the second minced onion, and the rest of the washed, cubed vegetables to the bottom of the steamer. Cook for 20 minutes.
  • 3. 10 minutes before it's finished cooking, make the Panzani Couscous by following the packaging directions. Stir with a fork to remove clumps.
  • 4. Arrange the Couscous into a ring shape in a large hollow dish. Put the meat in the centre and arrange the vegetables around it. Scatter the chickpeas, and sprinkle with the broth.
  • 5. Serve hot.

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