Giant Couscous With Lamb and Vegetables

Rum and raisin pancakes
01/03/2017
Chicken Korma Curry Nice and Easy
03/03/2017

Giant Couscous With Lamb and Vegetables

Giant Couscous With Lamb and Vegetables

My goodness – have you ever tasted anything like this beautiful Giant Couscous With Lamb and Vegetables? It’s fabulous to eat, especially on a cold day! Nice and creamy and full of flavour – you hardly need to use any spice, yet it’s very tasty. This Giant Couscous is nothing like normal couscous (although they are made from the same ingredients). You can make giant couscous at the same time as you are making ordinary couscous. The one in this recipe is home-made – yes, I actually have made it myself from scratch – then I dried it to store for the winter. It’s not difficult to make, once you know the basic method. Maybe one day I will do a demonstration of how to do it, unless someone has done it already. Although giant couscous traditionally is hand-rolled, these days it is made by machine. To me, hand-rolled tastes better than shop bought. Should you ever have a chance to buy hand rolled please do. I know you will not let yourself down as it is worth it, so give it a try. Or if you ever get the chance to learn how to make it then that is even better. For now please carry on with this recipe either using shop bought or hand rolled giant. I have taken some photos so you can see the difference between hand rolled and factory bought giant couscous!

Let’s cook:

Save

Print Recipe
Giant Couscous With Lamb and Vegetables
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course, Soup
Cuisine North African
Prep Time 20 minutes
Cook Time 1hr 55 minutes
Servings
portions
Ingredients
Course Main Course, Soup
Cuisine North African
Prep Time 20 minutes
Cook Time 1hr 55 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. On a medium heat using a casserole dish, heat up the oil with the butter then add the onions and fry until golden.
  2. Add the meat and keep frying until it starts to stick to the pan. Add the chopped tinned tomatoes and cook for 10 mins on a low heat.
  3. Add the carrot, potato and courgette and cook for about 5 mins. Then add the black pepper, paprika, cumin powder, garlic & coriander seasoning powder. Mix well, then add 1 cup of stock and bring to the boil. Simmer on a low heat until the meat is tender.
  4. In the meantime soak the giant couscous in water for 10 mins.
  5. As soon as the meat is tender, add the 2 cups of stock, drain the giant couscous from the water then add to the pot.
  6. Stir well then bring to a medium heat.
  7. Cook for 20 mins, stirring from time to time to prevent it from sticking to the bottom of the pan.
  8. Add the tomato purée in a cup with a little water and mix well. Throw into the soup, add the rest of the stock then bring to the boil. Stir, then cook for about 10 mins on a medium heat.
  9. Turn off the heat and serve with nice crusty bread and a squeeze of lemon. Enjoy.
  10. Have a look to see the difference between a shop bought giant couscous and a home made one.
  11. This giant couscous is hand rolled by me, of course. You can see the tiny couscous cling together and became large, that is what giant couscous is.
  12. This one is factory produced, not entirely the same, or even the same flavour.
  13. Not everyone is lucky enough to try hand rolled as in the old days.
Recipe Notes

I soaked the couscous in warm water first so I don't have to wait so long for it to cook. If you wish you can add it dry.

Don't soak the giant couscous in water if you use shop bought, because it will go into a mush.

 

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *