Name: Lamb (or veal) and Vegetable Couscous in the Thermomix
Prep time: 35 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 200 g of onion; 30 g of olive oil; 700 g of Lamb shoulder; 300 g of turnip; 350 g of carrot; 1 pinch of saffron; 1 teaspoon of ginger powder; 1 teaspoon of ras el-hanout; 400 g of canned peeled tomato; 2 zucchini; 1 teaspoon of harissa; 380 g of couscous semolina; 380 g of water; 260 g of dried chickpeas; salt (according to taste); pepper (according to taste)

Lamb (or veal) and Vegetable Couscous in the Thermomix

Delicious, easy, and filling, this Thermomix couscous recipe provides 6 generous servings. The epitome of conviviality!

Thermomix Public

Course: Main course

Preparation time: 35 minutes

Cooking time: 30 minutes

Energy: 707 kcal / serving

Instructions

1. Place 200 g of onions in the bowl and chop for 5 seconds/speed 4. Add 20 g of olive oil and 700 g of lamb shoulder (TM 31: 500 g) cut into 3 cm pieces, then sauté for 10 minutes/120°C/reverse/simmering speed, without the measuring cup.
2. Meanwhile, prepare the vegetables: peel 3 turnips and 3 carrots. Cut the turnips into quarters or eighths, depending on their size, and the carrots into 5 cm pieces (cut them lengthwise first if they are very thick).
3. Add 1¼ level tsp of salt, ½ level tsp of ground pepper, 1 generous pinch of saffron threads, 1 tsp of ginger, and 1 tsp of ras-el-hanout to the bowl. Then add the cut turnips and carrots to the bowl, followed by 400 g of canned crushed tomatoes. Finally, add water up to the "II" mark (2 liters) on the bowl.
4. Set for 25 minutes/Varoma/reverse/simmering speed. Without waiting, cut 2 zucchinis (usually unpeeled) lengthwise, then into thick half-moons (about 1½ cm thick) and place them in the Varoma. Place the Varoma on top of the bowl (there should be about 20 minutes of cooking time left at this stage).
5. During cooking, prepare the couscous: pour 380 g of medium couscous into a bowl. Add 1 level tsp of salt and 25 g of olive oil and rub between your hands. Then add 380 g of cold water and let it swell.
6. At the end of the timer, place the closed Varoma on a plate. Add the drained chickpeas to the bowl (without stirring). Spread the couscous on the Varoma tray, crushing any lumps mercilessly, then insert the tray into the Varoma. Set for 10 minutes/Varoma/reverse/simmering speed.
7. Pour the couscous onto a large platter, then place the zucchinis around it.
8. Prepare the spicy sauce: through a fine sieve, pour some of the contents of the bowl into a separate bowl, then add 1 tsp (or more to taste) of harissa or chili paste and mix with a fork.
9. Pour the remaining contents of the bowl onto the platter and serve immediately.
10. The day before, soak the chickpeas in water with a teaspoon of baking soda.