Couscous bil bosla

Method

1. 1

   Step 1

   Brown the lamb in the oil, then add the onions (opens in a new tab) and cook slowly, stirring, until soft and golden.

   • 20 min
   • medium-low heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw meat.

   

2. 2

   Step 2

   Stir in the tomato paste (opens in a new tab) and spices, then add the water and salt. Cover and simmer until the lamb is tender.

   • 50 min
   • low heat
3. 3

   Step 3

   Add the chickpeas (opens in a new tab) and raisins (opens in a new tab) and simmer uncovered until the onion (opens in a new tab) sauce is thick and jammy.

   • 15 min
   • low heat

   

4. 4

   Step 4

   Meanwhile moisten the couscous (opens in a new tab) with a little salted water, rub with your fingers and steam over the pot (or a pan of water) for 15 minutes. Fluff, rub in the butter (opens in a new tab) and steam 5 minutes more.

   • 25 min
   • medium heat
   • Steamer (opens in a new tab)

   With instant couscous, pour over 400 ml boiling broth from the pot, cover for 5 minutes and fluff with the butter.

5. 5

   Step 5

   Pile the couscous (opens in a new tab) on a platter, moisten with some broth and top with the lamb and onion (opens in a new tab) sauce.

   • 2 min