Lamb Couscous Recipe




Lamb Couscous Ingredients

1 lb boned shoulder of lamb, cubed.
2 onions
2 garlic cloves, peeled and finely ch, opped
1 pt lamb or chicken stock
1 pinch saffron
1 pt couscous
1 bunch spring onions
1 red pepper
1 cucumber
1 tbsp chopped mint
1 tbsp chives
1 tbsp parsley
1 tbsp coriander
1 olive oil
1 salt and pepper

A Recipe for
Lamb Couscous

 

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This is a recipe for Lamb Couscous from the recipe cookbook of Recipes-to-go (Meat)


Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




Lamb Couscous recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Lamb Couscous

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Lamb Couscous Directions

Lightly saute the meat in two tablespoons of olive oil. Remove and
add the onions, cooking them over a low heat without colouring for 10
minutes. Add the garlic, saute for 1 minute and return the meat to
the pan along with the saffron. Pour over stock, season with salt and
pepper and simmer, uncovered, for one hour, or until the lamb is
tender. You should end up with about half the quantity of liquid. If
there is more than this, remove the meat and onions and reduce the
stock over a high heat.

Add one pint of boiling water to the couscous, cover with a tea towel
and leave for 10 minutes, or until all the water is absorbed. finely
chop the spring onion, core and deseed the red pepper and top and
tail the cucumber, remove the seeds and finely dice. Fluff up the
couscous with a fork, and the chopped vegetables, 2 fl oz of olive
oil and season with salt and pepper. Add the chopped herbs and keep
warm.

To serve, ladle the lamb on top of the couscous and serve with lots of
juice.

Source: Hugo Arnold, London Evening Standard

Serves: 4

 

 

 

 

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