Seven-Vegetable Couscous

Broth

• lamb shoulder800 g
• onions2
• tomatoes2
• ground ginger1 tsp
• ground turmeric1 tsp
• saffron threads1 pinch
• black pepper1 tsp
• olive oil4 tbsp
• coriander1 small bunch
• flat-leaf parsley1 small bunch
• salt
• water2½ l

Vegetables

• carrots3
• turnips2
• pumpkin400 g
• courgettes2
• cabbage300 g
• chickpeas240 g

Couscous

• couscous500 g
• water400 ml
• butter50 g
• harissa

Broth

1. 01

   Cut the lamb shoulder into large pieces and brown them in the olive oil in the base of a couscoussier, or a deep pan with a colander or steamer basket that sits snugly on top (lined with muslin if the holes are large). Chop the onions and tomatoes and add them with the ground ginger, ground turmeric, saffron threads, black pepper and the whole bunches of coriander and flat-leaf parsley.

2. 02

   Pour in 2.5 l of the water, season with salt, bring to a simmer and cook gently for 40 minutes.

Couscous and vegetables

3. 03

   Meanwhile, wet the couscous with 200 ml of the water and a pinch of salt and rub it through your fingers so the grains separate.

4. 04

   Steam it uncovered over the simmering broth for 15 minutes. Tip it out, break up the lumps, sprinkle with 100 ml of the water and rub again.

5. 05

   Peel and halve the carrots, peel and quarter the turnips, then add them to the pot and cook for 20 minutes.

6. 06

   Meanwhile, set the couscous back over the pot and steam it a second time for 15 minutes. Tip it out, sprinkle with the rest of the water and rub again.

7. 07

   Peel the pumpkin and cut it into chunks, cut the cabbage into wedges and drain the chickpeas. Add them all and cook for 10 minutes.

8. 08

   Halve the courgettes, add them to the pot and set the couscous back on top.

9. 09

   Steam it a third time for 15 minutes. By the end the vegetables should be tender and still recognisable, not collapsed, and the grains separate and light.

10. 10

    Fork the butter through the hot couscous.

11. 11

    Lift the coriander and parsley out of the broth. Heap the couscous on a wide dish, make a well, and pile in the meat and vegetables. Moisten with ladles of broth and serve the rest alongside with harissa.