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North-African Lamb Couscous

Plate of North-African Lamb Couscous

Ingredients (serve 6):

  • 2 tablespoon of Harissa (Hot Chili Sauce)
  • 1 can (15 oz) of Organic Tomato Sauce
  • 1 can (6 oz) of Organic Tomato Paste
  • 2 tablespoons of Organic Cumin
  • 2 tablespoons of Organic Garlic Granules
  • 2 tablespoons of Organic Premium Olive Oil
  • 1 quart of Organic Chicken Broth
  • 1 Natural New Zealand Lamb Shank
  • 3 slices (1 inch thick) of Natural New Zealand Leg of Lamb
  • 5 medium Organic Carrots cut in long slices
  • 2 Organic White Turnips cut in medium size pieces
  • 1 bunch of Organic Swiss Chard (remove the green part of the leaves and use only the white ribs you cut in pieces 2-3 inches long - keep the green to make later a soup with potatoes)
  • 1 Organic Artichoke
  •  NOTE: You may not be able to find "blette" in the US-Canada which is used in original recipes. The combination of Swiss Chard + Artichoke has a similar flavor to "blettes"
  • 2 cans of Chick Peas (also known as Garbanzo Beans)
  • 1 minced Organic Onion
  • 1 Organic Zucchini cut in slices
  • 3 cups of Organic Couscous
  • 2 tablespoons of Organic Unsalted Butter
  • Sea Salt to taste

How to prepare the North-African Lamb Couscous:
In a large roasting pan mix Harissa, Tomato Sauce & Paste,
Cumin, Garlic, Olive Oil, Chicken Broth
Add the Minced Onion, then add the meat.
In the middle put the Artichoke. Add the Carrots,
Swiss Chard Ribs and Turnips + Salt to taste
Add Purified Water to almost cover
the ingredients as seen on the photo.
Cover and put in the oven at 250 for 4 hours.
Then add the Chick Peas and Zucchini.
Put back covered in the oven for 30 minutes.
Remove the Roasting Pan from the oven and put in one dish or bowl
 the meat (remove the bone from the shank) & the vegetables,
and in an other one the Marga (the liquid).
Heat 4 cups of Marga to boiling point and remove from fire.
Add slowly the 3 cups of Couscous and mix.
Add the butter and mix well. Cover until ready to serve.
In a small bowl mix 2 tablespoons of Harissa and
2 cups of Marga to make the Hot Sauce.
Bring to the table: Hot Sauce, bowl of Marga,
the dish with the meat and vegetables
and the dish with the Couscous.

From left to right: Hot Sauce, Marga, Couscous.
In each plate put couscous, vegetable and meat.
Pour Marga over the Couscous until real wet.
Add Hot Sauce to taste.
Almost ready to be eaten. It is delicious!