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Recipes:  Lamb Couscous


450g/1lb Uncooked Couscous
450g/1lb Lamb or Veal, cut into 2.5cm/1 inch cubes
1 small Cabbage, chopped
450g/1lb Onions , sliced
225g/8oz Pumpkin, cut into 2.5cm/1 inch chunks
125g/5oz Butter
Salt and Pepper
3 large Tomatoes, roughly chopped
125g/5oz Aubergine (eggplant)
225g/8oz Carrots. sliced
1 Chili Pepper, chopped
25g/1oz freshly chopped Coriander


1. Place the meat, half the onions, all the cabbage, pumpkin, half butter, salt and pepper in a large saucepan.  Cover with water then bring to the boil over a medium high heat.  Reduce the heat, then simmer for 30 minutes.

2. Add the tomatoes, the eggplant (chopped but not peeled), the remaining onions, carrots, chilies, and chopped coriander and mix well.   Adjust the seasoning if necessary, bring to the boil the reduce the heat and simmer for a further 30 minutes, adding a little more water if necessary.

3. 15 minutes before serving, place the couscous in a large serving bowl and cover with of boiling water making sure there is 12mm/1/2 inch of water above the couscous.  Cover and leave to stand for about 10 minutes.

4. To serve - fluff the couscous up with a fork, add the remaining butter and mix well.  Pile the meat mixture over the top of the couscous and serve immediately.

Serves 4

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