Ingredients
A refined twist on the beloved Algerian couscous, combining slow-cooked lamb, roasted seasonal vegetables, and a light saffron broth. This modern version brings a depth of flavor and texture balance that delights both tradition lovers and gourmet enthusiasts.
- 500 gCouscous
- 700 glamb shoulder, trimmed and cubed
- 2 pcscarrots, peeled and sliced
- 2 pcsZucchinis, halved lengthwise
- 1 pcsred bell pepper, roasted and peeled
- 1 pcslarge onion, finely chopped
- 2 tbspolive oil
- 1 tspPaprika
- ½ tspTurmeric
- 1 tspsalt
- ½ tsppepper
- 01 Lvegetable or lamb broth
- A fewsaffron strands (optional)
Directions
- Marinate the lamb: Combine olive oil, paprika, cumin, and turmeric. Rub over the meat and rest for 30 minutes.
- Sear the meat: In a deep pot, brown lamb pieces until golden. Add onions and cook until soft.
- Simmer: Pour in the broth, cover, and cook gently for 1 hour.
- Roast the vegetables: Drizzle carrots, zucchinis, and peppers with olive oil, roast at 200°C for 20 minutes until caramelized.
- Steam the couscous: Moisten with salted water and steam twice for 15 minutes each, fluffing between sessions.
- Assemble: Mix the couscous with a ladle of broth for flavor.
- Presentation & Decoration
- Serve the couscous in a large bowl, form a mound, and place the lamb and roasted vegetables on top.
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Drizzle with saffron broth and garnish with fresh coriander and a sprinkle of roasted almonds for crunch.
- Chef’s Ideas & Secrets
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Steam couscous twice for a perfect light texture.
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Add a few drops of orange blossom water to the broth for a subtle aroma.
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Roast vegetables separately to preserve their natural sweetness.
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Nutritions
- Calories :~520 kcal01%
- Rich in: Protein, fiber, complex carbs, and antioxidants.:
- Promotes satiety, supports muscle recovery, and provides a steady energy release.: