Moroccan Couscous with Lamb, Chickpeas and Vegetables

Stew

• 1 large Yellow onion
• 2 tbsp Olive oil
• 800 g Lamb shoulder, boneless
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 ½ tsp Ground ginger
• 1 tsp Ground turmeric
• 3 medium Carrot
• 2 medium Courgette
• 400 g Canned chickpeas
• 900 ml Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

Couscous and finish

• 300 g Couscous
• 360 ml Water, boiling
• 1 tbsp Olive oil
• ½ tsp Fine sea salt
• 20 g Fresh coriander

1. Halve and thinly slice the onion. Cut the lamb into bite-sized pieces, peel and cut the carrots into thick coins, and cut the courgettes into large chunks. Drain and rinse the chickpeas, then finely chop the coriander.
2. Heat the olive oil in a large pot over medium-high heat. Add the lamb and cook for 6 to 8 minutes, turning, until well browned. Add the onion and cook for 4 minutes until starting to soften.
3. Stir in the garlic, ground cumin, ground ginger and ground turmeric and cook for 1 minute until fragrant. Add the carrots, chickpeas, water, fine sea salt and black pepper, then bring to a gentle simmer. Cover and cook on low for 55 minutes, stirring occasionally, until the lamb is tender.
4. Add the courgette and simmer, uncovered, for 10 to 12 minutes until tender but still holding its shape and the broth tastes well seasoned. If needed, simmer a little longer to reduce slightly, or add a splash of water if it looks dry. Keep the stew on a very low heat while you prepare the couscous.
5. Put the couscous in a saucepan and stir through the olive oil and fine sea salt. Pour over the boiling water, cover tightly, and leave off the heat for 5 minutes. Fluff with a fork until light and separate.
6. Spoon the couscous into bowls and ladle the lamb and vegetable stew over the top. Finish with the fresh coriander. Serve straight away while piping hot.

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