Ingredients

750 g of lamb meat

200 g of carrots

200 g of potatoes

200 g of turnips

200 g of pumpkin

200 g of zucchini

1 chopped onion

150 g of soaked chickpeas

2 tablespoons of tomato paste

1/2 teaspoon of paprika

2 green peppers Pepper, Salt

Instructions

• Mix the pieces of meat with salt and pepper. Cut the vegetables into cubes. In a couscous pot, sauté the meat in oil, chopped onion, chickpeas, tomato paste, harissa, and paprika. Mix and let it simmer for 10 minutes. Then add the chopped vegetables with 1.5 liters of water and let them cook.
• In a bowl, add 5 tablespoons of NARA oil to the ZEYNA Diari couscous and 1/2 glass of water. Mix to separate the couscous grains and let it rest. When the sauce starts boiling, place the ZEYNA Diari couscous in the couscous pot’s colander and let it steam for 25 minutes. Pour the couscous into a container and sprinkle a little water over it. Mix with your fingers, then put it back to steam, stirring occasionally. About an hour before the sauce is done, add potatoes and pumpkin. Salt the peppers and fry them on the side.
• Once everything is cooked, place the couscous in a large container, add a spoonful of butter or margarine, mix well, then pour the sauce (without vegetables) over it while stirring to even out the red color. Place the couscous in a large traditional dish, garnish with vegetables, meat, chickpeas, and fried peppers.
  
  Have the Lamb Couscous you deserve…!