Kuskus with Roast Lamb

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef stew meat

Chicken is lower in fat, while beef is often less expensive.

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a protein-rich alternative, while bulgur is often more affordable.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers similar heat with more accessibility.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor at a lower cost.

Heat 3 tablespoons of olive oil in a pan.

Add 900 g of cubed lamb and brown them off.

Add 2 chopped onions and 3 thinly sliced cloves of garlic, frying until golden brown.

Add 4 sliced carrots, 3 sliced turnips, 200 g of coarsely chopped cabbage, 2 medium tomatoes, 3 potatoes, and butternut squash, mixing well.

Cook for about 2 minutes to start softening the vegetables.

Add 500 ml (2 cups) of water and mix.

Cover with a lid and let it simmer until the vegetables are tender and the meat is cooked.

Prepare 900 g of couscous by mixing it with 200 g of cooked chickpeas, 200 g of chopped dates, and 100 g of raisins.

Add enough water to soften the couscous, then steam it in a colander over simmering water lined with cheesecloth for about 25 minutes.

Serve the couscous and pour the sauce from the pan over it.

Cooking Techniques

Equipment Needed

Spice Level: