Lamb and Vegetable Ragout with Couscous

For lamb vegetable ragout with couscous, soak chickpeas overnight.

Cut lamb into cubes and sauté briefly in olive oil. Add finely chopped onion and sauté until translucent.

Add salt, pepper, a little tomato paste and cumin and stir through.

Pour in the drained chickpeas and 1 liter of hot water and simmer on low heat for 15 minutes.

Peel the potatoes and carrots, cut them into cubes and add them to the cooking pot. Put the already cooked couscous in a steamer or a strainer and steam it all together.

After 20 minutes, loosen the couscous and pour some lamb soup over it. Cook for another 20 minutes.

Add diced bell bell pepper and zucchini to the cooking pot and steam for another 20 minutes. Finally, loosen couscous again and add butter underneath.

Arrange couscous on plates with a small depression and place the lamb vegetable ragout in the middle.

Garnish the lamb and vegetable ragout with couscous with fresh coriander and serve.

Preparation Tip:

Use high-quality olive oil for the lamb vegetable ragout with couscous. This gives it a particularly fine flavor!

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