Seven-vegetable Couscous
Description
Seven is a magical number in Morocco and there are many recipes for this glorious celebration couscous. The vegetables here are carrots, parsnips, turnips, onions, courgettes, tomatoes and French beans. You could substitute different vegetables if you wish.
Serves 6
Serves 6
Ingredients
30ml/2tbsp sunflower or olive oil
450g/1lb lean lamb, cut into bite-size pieces
2 chicken breast quarters, halved
2 onions, chopped
350g/12oz carrots, cut into chunks
225g/8oz parsnips, cut into chunks
115g/4oz turnips, cut into cubes
6 tomatoes, peeled and chopped
900ml/1½pints/3¾cups chicken stock
good pinch of ginger
1 cinnamon stick
500g/14oz can chick-peas, drained
500g/14oz/2cups couscous
2 small courgettes, cut into julienne strips
115g/4oz French beans, trimmed and halved if necessary
50g/2oz/⅓cup raisins
a little harissa or Tabasco sauce
salt and freshly ground black pepper
450g/1lb lean lamb, cut into bite-size pieces
2 chicken breast quarters, halved
2 onions, chopped
350g/12oz carrots, cut into chunks
225g/8oz parsnips, cut into chunks
115g/4oz turnips, cut into cubes
6 tomatoes, peeled and chopped
900ml/1½pints/3¾cups chicken stock
good pinch of ginger
1 cinnamon stick
500g/14oz can chick-peas, drained
500g/14oz/2cups couscous
2 small courgettes, cut into julienne strips
115g/4oz French beans, trimmed and halved if necessary
50g/2oz/⅓cup raisins
a little harissa or Tabasco sauce
salt and freshly ground black pepper
Instructions
1. Heat half the oil in a large saucepan or flameproof casserole and fry the lamb, in batches if necessary, until evenly browed, stirring frequently. Transfer to a plate with a slotted spoon. Add the chicken pieces and cook until evenly browned. Transfer to the plate with the lamb.
2. Heat the remaining oil and add the onions. Fry over a gentle heat for 2-3 minutes, stirring occasionally, then add the carrots, parsnips and turnips. Stir well, cover with a lid and "sweat" over a gentle heat for 5-6 minutes, stirring once or twice.
3. Add the tomatoes, lamb, chicken and stock. Season with salt and black pepper and add the ginger and cinnamon. Bring to the boil and simmer gently for 35-45 minutes until the meat is nearly tender.
4. Skin the chick-peas by placing them in a bowl of cold water and rubbing them between your fingers. The skins will rise to the surface. Discard the skins and drain. Prepare the couscous according to the instructions on the packet.
5. Add the skinned chick-peas, courgettes, beans and raisins to the meat mixture, stir gently and continue cooking for 10-15 minutes until the vegetables and meat are tender. Pile the couscous on to a large serving platter, making a slight well in the centre.
6. Transfer the chicken to a plate and remove the skin and bone, if you wish. Spoon 3-4 large spoonfuls of stock into a separate saucepan. Stir the chicken back into the stew, add harissa or Tabasco sauce to the separate stock and heat both gently. Spoon the stew over the couscous. Serve the harissa sauce in a separate bowl.
2. Heat the remaining oil and add the onions. Fry over a gentle heat for 2-3 minutes, stirring occasionally, then add the carrots, parsnips and turnips. Stir well, cover with a lid and "sweat" over a gentle heat for 5-6 minutes, stirring once or twice.
3. Add the tomatoes, lamb, chicken and stock. Season with salt and black pepper and add the ginger and cinnamon. Bring to the boil and simmer gently for 35-45 minutes until the meat is nearly tender.
4. Skin the chick-peas by placing them in a bowl of cold water and rubbing them between your fingers. The skins will rise to the surface. Discard the skins and drain. Prepare the couscous according to the instructions on the packet.
5. Add the skinned chick-peas, courgettes, beans and raisins to the meat mixture, stir gently and continue cooking for 10-15 minutes until the vegetables and meat are tender. Pile the couscous on to a large serving platter, making a slight well in the centre.
6. Transfer the chicken to a plate and remove the skin and bone, if you wish. Spoon 3-4 large spoonfuls of stock into a separate saucepan. Stir the chicken back into the stew, add harissa or Tabasco sauce to the separate stock and heat both gently. Spoon the stew over the couscous. Serve the harissa sauce in a separate bowl.
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