FRIJE

Name: Vegetable sauté, lamb chops couscous style
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 300 g of couscous semolina; 8 lamb chop; 2 small zucchini; 2 carrot; 100 g of chickpeas (canned, drained weight) (optional); 3 turnip; 50 g of raisin; 2 vegetable bouillon cube; 1 large red onion; 1 garlic clove; 1 tablespoon of fresh coriander; 2 teaspoon of ras el-hanout; 2 tablespoon of olive oil; 700 ml of water; salt (according to taste); pepper (according to taste)

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Vegetable sauté, lamb chops couscous style

Course: Main course

Preparation time: 15 minutes

Cooking time: 35 minutes

Instructions

1. Wash and slice the carrots into thin rounds and the zucchini into thick rounds.
2. Peel and chop the garlic. Peel and cut the onion and turnips into 8 wedges.
3. In a large hot skillet, brown the lamb chops for 2 minutes on each side. Set them aside.
4. Add a tablespoon of olive oil and sauté the vegetables for 2 to 3 minutes.
5. Add 400 ml of water, the raisins, and let it cook over medium heat for 15 to 20 minutes until the liquid evaporates. Add a bouillon capsule, mix.
6. Add the lamb chops, Ras El Hanout, chickpeas, and let it cook for 5 minutes.
7. Pour the couscous into a bowl with a tablespoon of olive oil, mix well.
8. Add 300 ml of boiling water and the second bouillon. Cover the bowl with plastic wrap and let it swell for 5 minutes.
9. Fluff the couscous with a fork.
10. Sprinkle fresh coriander over the vegetables and serve with the couscous.