30 min
Prep time
30 min
Cook time
4
Servings
Intermediate
Difficulty
1h
Total time
Ingredients
Instructions
-
1
Cut the lamb shoulder into pieces, roll them in paprika, and let them rest for at least 1/2 hour.
-
2
Put olive oil in the bottom of a pan and fry the meat very little until browned, then remove the meat and add chopped onions to sauté without browning them.
-
3
Add the meat back in, add all the vegetables except the zucchini which should be added halfway through cooking as they cook faster, along with spices and crushed garlic.
-
4
Cover with water and let simmer.
-
5
At the end, if you opted for canned chickpeas, heat them up.
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6
The couscous must be well flavored.
-
7
You can cook the couscous grains in a metal strainer above the meat or microwave after soaking them in salted water.
-
8
Prepare a strong sauce in a bowl with harissa paste and vegetable broth.
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