Mauritanian Lamb Couscous

Ingredients:

900 g lamb cut into small cubes

3 tbsp olive oil

2 onions, chopped

3 garlic cloves, thinly sliced

3 turnips, peeled and chopped

4 carrots, sliced

3 small potatoes, quartered

200 g cabbage, coarsely chopped

2 squashes, peeled and chopped

2 medium tomatoes

For the couscous:

900 g couscous

200 g dates, pitted and chopped

100 g raisins

250 g cooked chickpeas

50 g butter

Cooking Instructions:

Brown the meat by flash-frying in the olive oil. Reduce the heat, add the onions and garlic and fry until golden then add the vegetables, cooking for a further 2 minutes. Cover with some 500 ml water, add the lid and simmer until the vegetables are tender and the meat is cooked. Mix the dates, raisins and chickpeas into the couscous and add just enough water to soften. Place the dampened couscous in a colander lined with cheesecloth or muslin. Place over a pot of boiling water and steam until done (about 25 minutes). Plate-out the couscous and stir-in the butter then place the meat and sauce on top. Serve immediately.

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