Lamb couscous

Serves 4

For the lamb stock

• 4 150 g. lamb rump steaks
• 2 tbsp vegetable oil
• 120g carrots
• 120g courgettes
• 120g turnips
• 1 400 g can chickpeas
• 4 merguez sausages
• 2 tbsp harissa paste
• 0 pepper

For the couscous

• 100g olive oil
• 2g lamb bones
• 2 carrots
• 3 onions
• 5 cloves garlic
• 2 tbsp tomato puree
• 1 cinnamon stick
• 1 tbsp ground ginger
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 pinch saffron threads

• 300g couscous
• 1 tbsp cumin
• 80g sultanas
• 3 tbsp olive oil
• 1.5 tsp ground turmeric
• 1 pinch saffron threads

Step 1
To make the lamb stock, heat a large pan, wide and deep enough to hold the bones.

Step 2
Add the olive oil, then the bones and leave them to brown over a medium heat.

Step 3
Add the remaining ingredients, then pour in enough cold water just to cover.

Step 4
Bring to the boil, then reduce the heat and leave to simmer for 2 hours.

Step 5
At this point, taste and check the flavour, then pass the stock through a sieve and set aside.

Step 6
Heat the oven to 180C/gas mark 4.

Step 7
Season the lamb all over.

Step 8
Heat an ovenproof frying pan and when hot, add the oil, then the lamb steaks and seal the meat.

Step 9
Transfer to the oven and roast for 15 minutes.

Step 10
Remove and leave to rest for 10 minutes.

Step 11
While the lamb is cooking, cook each chopped vegetable separately in boiling salted water, until al dente.

Step 12
Drain well and transfer to a small saucepan.

Step 13
Mix with the chickpeas and keep warm over a low heat.

Step 14
Heat a frying pan (skillet) over a medium heat and fry the merguez until cooked through.

Step 15
Pour in just enough boiling water to cover (about 400ml), mix well and leave to stand for a few minutes until the couscous has absorbed all the water.

Step 16
While the lamb is resting, measure 250ml of the lamb stock.

Step 17
Place in a small pan, stir in the harissa paste and warm through.

Step 18
To serve, transfer the couscous to a warm serving bowl.

Step 19
Slice the merguez and mix with the vegetables.

Step 20
Place the lamb on the couscous, arrange the vegetables alongside and serve immediately with the harissa sauce.