Couscous with lamb and spiced vegetables

Ingredients

For 1 serving

• Couscous55 g
• Lamb shoulder110 g
• Cooked chickpeas60 g
• Zucchini100 g
• Carrots1
• Onion30 g
• Tomato paste10 g
• Vegetable broth400 ml
• Turmeric1 g
• Cumin1 g
• Extra virgin olive oil6 g
• Parsley4 g
• Saltto taste

Contains: gluten, celery,

Method

1. Cut the lamb shoulder into cubes of about 3 cm, trimming off excess fat; chop the onion. Set aside as much of the vegetable stock as the volume of the couscous.
2. Heat the olive oil in a saucepan over medium-high heat and brown the lamb for 5–6 minutes, until golden on all sides; add the onion, cumin and turmeric and cook for 2–3 minutes, until the onion is soft.
3. Add the tomato purée, the rest of the stock and a pinch of salt, cover and cook for 30 minutes over low heat, until the meat starts to become tender.
4. Meanwhile peel the carrots, wash and trim the courgettes and cut both into chunks of about 3 cm; rinse and drain the chickpeas. Add them to the meat and cook for another 15 minutes, until the vegetables are tender and the lamb pulls apart with a fork.
5. For the last 5 minutes, bring the reserved stock to the boil and pour it over the couscous in a bowl; cover with a plate, leave for 5 minutes until the liquid is absorbed and fluff with a fork.
6. Serve the couscous topped with the meat, vegetables and sauce, with chopped parsley.