Do you like Moroccan cuisine? Well, do not miss this recipe for couscous with lamb that will provide you with a large amount of quality nutrients.
Couscous with lamb is a typical recipe from North African countries or from some Asian places. It is a dish that provides high quality nutrients. It has excellent organoleptic characteristics and is prepared in a simple way, although the key lies in the freshness of the chosen ingredients.
Keep in mind that the consumption of lamb meat is not very common in certain western countries. However, it is a highly prized meat for its protein content and for its lipid profile. It is considered healthy and its flavor pleases almost everyone, although to make it tender it will be necessary to cook it slowly.
Couscous with lamb
Before getting fully into the recipe, we want to tell you about some of the nutritional properties of this preparation. It is a recipe that provides proteins of high biological value. This means that they contain all the essential amino acids and a good score for digestibility.
According to a study published in the Annals of Nutrition & Metabolism, the daily protein requirements have been revised upwards. This means that it is important to ensure the consumption of these nutrients during all stages of life, especially to prevent the development of pathologies associated with lean mass.
On the other hand, couscous with lamb is a recipe that has several vegetables in its preparation. The regular intake of vegetables is highly recommended for health, as they provide antioxidants that reduce the incidence of many complex diseases.
According to a study published in the International Journal of Epidemiology, a high consumption of vegetables lengthens life.
Finally, it should be noted that the couscous itself concentrates carbohydrates inside. For this reason the recipe is beneficial for those who perform intense exercise, especially strength or power.
These nutrients are one of the body’s main fuels. This is evidenced by research published in the Journal of the International Society of Sports Nutrition.
500 grams of couscous.
1 kilo of lamb.
400 grams of chickpeas.
300 grams of pumpkin.
A pinch of saffron and another of turmeric.
25 grams of butter.
200 milliliters of extra virgin olive oil.
Step by Step
You have to start by peeling and dicing the onion. The same process will be done with the tomato, while the carrot is cut only in half. In turn, the zucchini will have to be divided into 4 equal parts.
Once these vegetables are ready, the pumpkin is opened and the inside is cleaned, removing the seeds. In this case, it is not recommended to remove the skin from the vegetable, so it will be necessary to wash it thoroughly to avoid impurities.
When the vegetables are ready, proceed to clean the lamb meat, removing the excess fat and then cutting it into cubes of similar size. Olive oil is heated in a saucepan and the onion is added to start a sauté.
After introducing the tomato, and when it is already integrated, the lamb with the spices. It is important to seal the meat for about 5 minutes.
Once this time has passed, cover with water, with approximately 2 liters, and cover the casserole to cook over medium heat for 60 minutes. Once this process is finished, all the vegetables that we had cut before are added and the cooking process continues for another 25 minutes.
The next step is to include the pumpkin in the casserole, to continue cooking the dish for another 30 minutes. Once this time has been consumed, the meat will be perfectly soft and tender. All the elements of the stew are removed to a container, leaving the water, where the chickpeas will be cooked (already cooked) for about 10 minutes over medium heat.
Preparation of couscous
Now it only remains to prepare the couscous and assemble the dish. It is very simple, the ingredient is placed in a wide container and turmeric, ginger and a splash of olive oil are added on top, very beneficial for health. Also a pinch of salt.
Water is boiled in a saucepan and when it is ready it is poured over the couscous, until it is completely covered. Cover and let stand 5 minutes.
Once this time has passed, the grains are separated with a fork and it is ready to serve. First the couscous is placed on the plate, the meat on top, and it is served with the vegetables and chickpeas around it.
Prepare couscous with lamb
It is very easy to prepare couscous with lamb, although it is a recipe that takes time. To achieve the best result it will be necessary to ensure a total cooking time of more than two and a half hours. Otherwise the meat may not be tender enough.
With this preparation you can enjoy a very tasty Moroccan dish with great nutritional properties. It combines all the essential nutrients and concentrates a large amount of antioxidants inside. For this reason its consumption is recommended in the context of a balanced diet.