* 1/2 kg couscous
* Ground red pepper
* Borgesol Sunflower Oil
* Borges Mild Olive Oil
* 1 kg lamb meat, boneless
* 1 chicken
* 1/2 kg carrots
* 1 Green peppers
* 1/2 kg tomatoes
* 1/2 kg pumpkin
* Borges Seedless Raisins
Step by StepIn a bowl with ½ litre of salted, boiling water, add ½ kg. of couscous. Cover and cook for 1 minute over high heat and 4 minutes over low heat.
Add a spoonful of Borges mild olive oil. In a large pan, lightly fry in Borgesol sunflower oil 2 chopped onions with coriander, salt, ground red pepper, ½ teaspoon of saffron and some powdered cumin seeds. Add in the lamb meat cut into pieces and a litre of water.
Cut the chicken into 8 pieces and add it to the mixture. Stew for 30 minutes and then add in the chopped carrots, a green pepper cut into strips, tomatoes cut in segments, peeled, chopped pumpkin, a handful of chickpeas and some raisins. Cook for 15 minutes.
Place the couscous on tray leaving a hollow space in the centre Arrange the stew in the hole. Finally pour the sauce over the couscous.
Couscous is a Mediterranean dish from the north of Africa. It is a filling and flavourful dish due to its content in foods of vegetable origin typical from the region such as carrots, tomatoes, pumpkins, couscous, chickpeas and peas. The result of combining these ingredients is a healthy and appetising dish.
Chef: Josep Maria Luque · 8cadires.com
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