Couscous with Lamb and Pear Chutney

Main Dishes | Moroccan cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Couscous with lamb and pear chutney

Ingredients

Cauliflower - 3.5 oz
Couscous - 3.5 oz
Cilantro - 0.2 oz
Marinated cherries - 1.4 oz
Lamb Shoulder - 9.9 oz
Tomatoes - 2.1 oz
Apple - 2.1 oz
Onion - 1.1 oz
Orange juice concentrate - 3 fl oz
Raisins - 1.4 oz
Sugar - 2.1 oz
Ground Cinnamon - 0.1 oz
Grated Ginger Root - 0.4 oz
Malt Vinegar - 2 fl oz
Saffron - 0.1 oz
Pears - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - to taste

Step by Step guide

Step 1

In a bowl, pour 100 ml of boiling water over the dry couscous, add salt and pepper to taste, stir, cover with plastic wrap, and let it steep for 15 minutes.

Step 2

In the meantime, prepare the pear chutney. For this, finely chop the apples, tomatoes, onion, and pears. Grate the ginger, mix everything in a saucepan, add the raisins, pour in the juice and vinegar, and add the spices. Stir and simmer on low heat for 40 minutes.

Step 3

Rub the lamb shoulder thoroughly with salt and pepper, wrap it in foil. Bake in the oven for 2 hours at 356°F.

Step 4

Cut the cauliflower into florets, sauté in a skillet with olive oil, then add the couscous. Stir to combine.

Step 5

When serving, place the roasted shoulder on serving plates alongside the couscous, with pear chutney and cherry tomatoes on the side. Garnish with chopped cilantro.