Couscous with lamb and beef chermoula balls, cinnamon semolina and vegetables
There are 1000 and one couscous. We love this dish because it is ultra-tasty, slightly spicy chermoula version. This complete family dish will always be a success.
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Ingredients
Portions:
4
150 g
minced lamb and beef
50 g
couscous semolina
50 g
orange carrots, sliced
50 g
courgettes, sliced
50 g
turnips, diced
50 g
onions, chopped
30 g
chickpeas, cooked
1 piece
preserved lemon, chopped
20 g
raisins
2 tbsp
Casa olive oil
2 clove
garlic, minced
1 tsp
organic lemon zest
10 g
butter
10 g
fresh coriander, chopped
10 g
flat-leaf parsley, chopped
250 ml
water
0.5 piece
red chilli pepper, minced
1 tsp
ground cumin
0.5 tsp
smoked paprika
0.25 tsp
ground white pepper
0.5 tsp
ground cinnamon
1 tsp
ras el hanout
fine salt, to taste
1 tsp
white wine vinegar
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a mixing bowl, combine 150 g minced lamb and beef, 1 tbsp Casa olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp smoked paprika, 1 tsp ras el hanout, and salt to taste. Mix well and form into small balls.
- Heat 1 tbsp Casa olive oil in a pan over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add 50 g onions and sauté until translucent. Add 50 g sliced orange carrots, 50 g sliced courgettes, and 50 g diced turnips. Cook for 5 minutes, stirring occasionally.
- Add 30 g cooked chickpeas, 1 piece chopped preserved lemon, 20 g raisins, and 0.5 piece minced red chilli pepper. Stir in 1 tsp organic lemon zest and 0.25 tsp ground white pepper. Cook for 3 minutes.
- Pour 250 ml water into the pan and bring to a simmer. Add the meatballs back to the pan and cover. Cook for 10 minutes until the vegetables are tender and the flavors meld.
- Meanwhile, prepare the couscous. Place 50 g couscous semolina in a bowl, add 10 g butter and pour over 1 tsp white wine vinegar. Cover with boiling water and let stand for 5 minutes. Fluff with a fork and season with 10 g each of chopped fresh coriander and flat-leaf parsley.
For a more vibrant flavor, adjust the spices according to your taste preferences.