Lamb Couscous with Chickpeas and Vegetables

Ingredients

• 2 lamb shanks or 700 g shoulder
• 1 onion, grated
• 1 tsp each ginger, pepper, ras el hanout
• Pinch of saffron, 1½ tsp salt
• 3 tbsp olive oil
• 1 can chickpeas
• 3 carrots
• 2 zucchini
• 6 cups water
• 350 g couscous
• 1 tbsp butter

Instructions

1. Brown lamb with onion, oil and spices. Add water, cover and simmer 1 hour 15 minutes.
2. Add carrots; 15 minutes later add zucchini and chickpeas. Cook 10 minutes.
3. Pour 2 cups hot broth over couscous, cover 10 minutes, fluff with butter.
4. Plate couscous, top with lamb and vegetables, and serve broth alongside.