Couscous is one of those dishes that I enjoy tremendously. Whether your taste as its peparación distilled passion for cooking and great care for the ingredients.

Normally Patxi which delights us with masterful preparation of this dish, but a few weeks ago I decided to prepare for the first time and I really enjoyed both during preparation and during the tasting.

Although there are other preparations, true to the tradition Moroccan lamb I have chosen as the base of the stew meat and some vegetables that are essential partners in this dish.

Then you have all the details of this fantastic recipe.

Ingredients (serves 6)

1 kg boneless lamb (leg or shoulder)
500 grams of wheat cous cous
750 ml chicken stock or beef or 750 ml of water
10 to 12 fresh dates for garnish
3 tablespoons olive oil
400 grams of peeled and chopped tomatoes
2 onions, peeled and quartered
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon turmeric paprika
A few strands of saffron
1 cinnamon stick
5 branches of fresh cilantro
5 branches fresh parsley
4 carrots cut into quarters lengthwise
2 turnips, peeled and quartered
2 sweet potatoes peeled and quartered lengthwise
4 zucchini, cut into sticks
400 grams pumpkin, cut into sticks
400 grams of cooked chickpeas, drained
30 grams of raisins

Preparing the Stew

1. Clean the lamb removing fat and prepared in similar pieces an inch
2. Heat oil and saute the lamb with the onion and garlic
3. Cook over medium heat stirring until the lamb loses its red color
4. Add the turmeric, paprika and saffron and add the broth (or water)
5. Then add the cinnamon stick, pepper, salt, cilantro, parsley and peeled tomatoes
6. Bring to boil, cover and simmer for 60 minutes
7. Uncover and add the carrots and turnips and cook another 20 minutes and recap
8. Uncover and add the sweet potato, pumpkin, zucchini, raisins and chickpeas
9. Cover again and let simmer another 20 minutes until meat and vegetables are tender

While the stew is finished, prepare the semolina grains of wheat following the pack instructions.

Presentation

Present on a large platter or tahini preheated in the oven, making a mountain of grits in the center and distributing the ingredients with some harmony around it. Garnish with some dates and water with a little of the broth of the stew.

Apart from serving the remainder in a bowl of broth and a little harissa if you like it hot.