The quintessential Moroccan ingredient, couscous is a dish that can sometimes be underestimated. Rediscover the original recipe!

For 4 people
Preparation: 45 mins
Cooking: 2 hrs

Ingredients

500g of diced lamb
½ veal shank, sliced
500g of couscous
125g of chickpeas
4 courgettes
4 turnips
1 tomato
4 carrots
1 celery stalk
1 large onion
3 cloves of garlic
60g of Thompson golden raisins
Albert Ménès parsley
Albert Ménès Coriander leaves
Albert Ménès Ras-El-Hanout
Albert Ménès Couscous mix
100g of smen or butter

Preparation:

Start by melting 60g of smen in the bottom of a pan. Fry the meats for about 10 minutes and set aside. Meanwhile, chop the onions, peel and chop the tomatoes, crush the garlic and chop the celery. Dice the carrots, courgette and turnips. In the same pan, melt the chopped onions for about ten minutes then add the chickpeas, tomatoes, garlic and celery. Let cook for about ten minutes before adding the pieces of meat, a little water, sea salt, ras-el-hanout and the couscous mixture. Cover and leave on low heat for one hour. Place the couscous in a dish and cover with 25 cl of cold water. Mix and let stand for 30 minutes, stirring occasionally. Add the carrots and turnips to the meat and parsley. Lay out the couscous in a basket over the pan and let it steam for 15 minutes. Cook the meat for 20 minutes, then add the courgette and raisins. Leave for another 20 minutes. Finally, add the coriander and leave for 10 minutes. Once the couscous is ready, pour it into the dish and finally sprinkle with a glass of cold water. Serve in a couscous dish and enjoy.

Tags: Africa, Couscous, Cilantro, Couscous mix, Parsley, Grapes, Ras el hanout, African recipe