Couscous
Couscous à l'agneau et aux légumes
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500g of Panzani Couscous
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780g of lamb shoulder, chopped into 6 slices
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1 bunch of parsley
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4 carrots
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2 courgettes
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1 teaspoon of ginger
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½ teaspoon of Saffron
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4 tablespoons olive oil
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1,5
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Feuilles de coriandre (botte) 4
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navets 2
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oignons 100g
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1. Put the pieces of meat, chickpeas, water, spices, pre-washed whole bunches of parsley and coriander, minced onion, salt, and pepper into the bottom of the steamer and allow to cook for 30 minutes.
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2. Add the diced tomatoes, the second minced onion, and the rest of the washed, cubed vegetables to the bottom of the steamer. Cook for 20 minutes.
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3. 10 minutes before it's finished cooking, make the Panzani Couscous by following the packaging directions. Stir with a fork to remove clumps.
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4. Arrange the Couscous into a ring shape in a large hollow dish. Put the meat in the centre and arrange the vegetables around it. Scatter the chickpeas, and sprinkle with the broth.
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5. Serve hot.
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