INGREDIENTS:
~~ Soak 1 cup chickpeas overnight in water overed.
* 1 kg (2 lb.) lamb
* 500 g (1 lb.) carrots, peeled and halved
* 250g (1/2 lb.) turnips, peeled and halved
* 250 g (1/2 lb.) pumpkin, cut in pieces
* 2 courgettes
* 2 peeled and chopped tomatoes
* 1 peeled and chopped onion
* 2 tablespoons oil
* 1/2 tablespoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon saffron
* 1 teaspoon ground ginger
* 1 teaspoon chopped parsley (optional)
* 1 small bunch chopped fresh coriander (optional)
* 500g (1 lb.) couscous
* 75 g butter
METHOD:
The Sauce (Marqa):
In the bottom part of a double-boiler that we call couscoussier, or you can use any pan, put the lamb, onions, oil, and spices, cook over low heat.
After about 5 mins, add the tomatoes, stirring and mixing together. Add a small glass of water.
After about 10 minutes, add chickpeas and cover with water. Cover and cook for about 40 mins.
Add the carrots, turnips, parsley (optional) and coriander (optional).
Cook for about 15 mins, note that the liquid will reduce, which is normal. But make sure you keep an eye on the quantity, which should be enough to serve at the end with the couscous, add more water if necssary.
Add the rest of the vegetables and cook for 15 mins more.
Ideally, cooking for 2 hours ensures the meat is completely tender.
The Couscous:
Basically, follow the guidelines on the box.
Pour the couscous into a large bowl of cold water and stir it around. Soak for 10-15 mins, drain and allow to dry 5 minutes. Put it in the top of the couscoussier, over the boiling broth with the meat and vegetables. If the 2 pots do not fit together perfectly, tie a rolled wet towel around where the 2 join to keep the steam from escaping and to concentrate it up through the cooking grains of couscous.
After 15 minutes, steam will come through. Continue steaming, uncovered, for 15 minutes. Then transfer the couscous out into a large flat pan or platter. Work the butter, salt and a sprinkling of cold water into the couscous using your hands or the back of a wooden spoon, breaking up any lumps that
may have formed and separated the grains. Put the couscous back in the top pot and let it steam for about 15 minutes. Taste to check tenderness.
To serve, arrange the couscous in a rounded cone on a plate. Spoon a little broth over it all. Add the vegetables and meat on top.
Serve the remainder of the broth in a bowl.