Couscous royale

Ingredients

• 500 g lamb shoulder, cut into chunks
• 300 g couscous
• 2 onions, chopped
• 4 carrots, peeled, cut into chunks
• 2 zucchini, cut into chunks
• 1 tin (400 g) chickpeas, drained
• 1 tin (400 g) chopped tomatoes
• 2 tbsp olive oil
• 1 tbsp ras el hanout
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 cinnamon stick
• 600 ml lamb or chicken stock
• Salt and pepper

Method

1. Heat oil in a heavy pot. Brown the lamb. Remove.
2. Soften onions for 5 minutes. Add all spices and the cinnamon stick, stir 1 minute.
3. Return lamb. Add tomatoes, chickpeas, stock. Cover and simmer 1 hour.
4. Add carrots. Simmer 30 minutes more.
5. Add zucchini for the last 15 minutes.
6. Meanwhile, soak couscous in 300 ml salted warm water for 10 minutes. Fluff with a fork.
7. Pile couscous on a platter, top with the lamb and vegetables. Pour the broth alongside.