Lamb and Vegetable Couscous

Instructions

1. Step 1

   Prepare the lamb and vegetables as noted, keeping the raw lamb separate from the produce.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 ¼ tbsp (20 ml) olive oil in the large pot over medium-high heat. Sear the lamb in batches until browned, then transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 600.0 gr Lamb Shoulder, 20.0 ml Olive Oil

   Cookware: large pot, plate

3. Step 3

   Reduce to medium heat. Add the onion and cook until softened, then stir in the garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, and 1 tsp (6 gr) salt for 1 minute.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 12.0 gr Garlic, 1.0 gr Ground Cinnamon, 3.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 150.0 gr Onion, 4.0 gr Paprika, 6.0 gr Salt

   Cookware: large pot

4. Step 4

   Return the lamb and its juices to the pot. Add the tomato and lamb stock, bring to a gentle simmer, then cover and cook over low heat.

   Timer: 45 min (fixed)

   Ingredients used: 750.0 ml Lamb Stock, 200.0 gr Tomato

   Cookware: large pot

5. Step 5

   Add the carrot, turnip, and chickpeas. Cover and continue simmering over low heat until the root vegetables are nearly tender.

   Timer: 20 min (fixed)

   Ingredients used: 200.0 gr Carrot, 240.0 gr Chickpea, 150.0 gr Turnip

   Cookware: large pot

6. Step 6

   Add the zucchini and simmer uncovered over low heat until the vegetables and lamb are tender. Confirm that the lamb has reached at least 71°C internally.

   Timer: 12 min (fixed)

   Ingredients used: 200.0 gr Zucchini

   Cookware: large pot

7. Step 7

   While the zucchini cooks, combine the water and remaining ½ tsp (3 gr) salt in the saucepan. Cover and bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Salt, 360.0 ml Water

   Cookware: saucepan

8. Step 8

   Place the couscous and remaining 2 tsp (10 ml) olive oil in the mixing bowl. Pour over the prepared salted water, cover, and let stand until absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Couscous, 10.0 ml Olive Oil

   Cookware: mixing bowl

9. Step 9

   Fluff the couscous thoroughly with a fork, separating any clumps.

   Timer: 2 min (fixed)

   Cookware: fork, mixing bowl

10. Step 10

    Spread the couscous on a serving dish, spoon the lamb and vegetables over it, and moisten with broth. Finish with the parsley.

    Timer: 3 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: large pot