Couscous with lamb shanks & merguez

For 2 people

Spoon the couscous onto a large serving dish or divide among deep plates. Top with the vegetables, lamb shanks and merguez sausages. Generously spoon the sauce over the dish.

Ingredients

2 lamb shanks
2 merguez sausages
1 large carrot, in 3 pieces
1 courgette, in 3 pieces
1 long red pepper, in 2 pieces
1 potato, roughly chopped
1 turnip, in 4 pieces
1 onion, roughly chopped
3 cloves of garlic, finely chopped
50 g raisins
1 tbsp tomato paste
260 g canned tomatoes
100 g chickpeas
240 ml beef stock
40 g tagine spices
3 to 4 tbsp olive oil
salt
black pepper
Couscous (± 150 to 180 g)

Recipe

For 2 people

Spoon the couscous onto a large serving dish or divide among deep plates. Top with the vegetables, lamb shanks and merguez sausages. Generously spoon the sauce over the dish.

1. Brown the meat:

Heat 3 to 4 tablespoons of olive oil in a large pot or couscous pan.
Season the lamb shanks with salt and black pepper and brown them on all sides. Then take them out of the pot and set aside.

2. Make the base:

In the same pot, fry the onion and garlic until translucent.
Add the tagine spices and fry for about 1 minute, until the spices become fragrant.
Then stir in the tomato paste and cook for 1 more minute. Add the canned tomatoes.

3. Cook the lamb:

Put the lamb shanks back in the pot.
Add the beef stock and top up with water until the meat is just covered. Put a lid on the pot and simmer gently for 50 to 60 minutes, until the meat is almost done.

4. Add the vegetables:

Now add the carrot, turnip and potato. Simmer for another 20 minutes.
Then add the courgette, pepper and chickpeas and simmer for another 10 to 15 minutes. The vegetables should be cooked but not mushy.

5. Cook the merguez:

Meanwhile, fry the merguez separately in a pan until nicely browned and cooked through.

6. Prepare the couscous:

Bring a pot of water to the boil and cook the m'hamssa couscous for about 6 minutes without a lid, until al dente.
Drain the couscous and stir in a little olive oil to keep it from sticking. Add the raisins and mix well.

To finish:

Spoon the couscous onto a large platter or divide over deep plates. Add the vegetables, lamb shanks and merguez. Spoon the sauce generously over the top.

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