Tunisian Lamb Couscous

[Dyfed]

Lamb Couscous
Tunisia

Ingredients:
1.5kg boneless lamb meat
750g fine couscous
100g chickpeas
2 onions, chopped
3 garlic cloves, crushed
4 tbsp tomato purée
4 tomatoes, blanched, peeled, de-seeded and chopped
3 carrots, scraped and chopped
2 bell peppers, de-seeded and chopped
1 tbsp harissa
6 tbsp olive oil
salt and freshly-ground black pepper, to taste

Method:
The night before, wash and pick over the chickpeas. Place in a large
bowl, pour over enough water to cover then set aside to soak over
night.

Cube the lamb then heat 2 tbsp of the olive oil in a casserole dish.
Add the lamb and fry until browed then add the onions, garlic and
tomatoes. Mix in the tomato purée and harissa then season to taste
with salt and black pepper. Pour over enough hot water to cover the
ingredients then stir in the chickpeas.

Bring to a simmer, cover and cook for 30 minutes then add the carrots.
Cover and cook for 15 minutes more then add the bell peppers.

Pour 300ml of boiling water into a bowl and whisk in the remaining
olive oil. Stir in the couscous and set aside for 5 minutes to swell.
Turn the mixture into a steamer basket lined with muslin or
cheesecloth. Place over a pan of boiling water and steam for 10
minutes.

Take off the lid and cook the couscous for 10 minutes more.

Arrange the couscous on a serving dish then spoon over the lamb
mixture and serve.

For more Tunisian recipes see:
http://www.celtnet.org.uk/recipes/tunisia.php