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poppy Couscous with lamb and vegetables.




The couscous is durum wheat semolina, mixed and sifted flour and worked with several times in the form of grain. Is a typical Moroccan food but is now known and marketed in much of the world. You can prepare an infinite number of ways. There's even dessert recipes with couscous basis. Today, therefore, see a starter healthy and tasty.


Marinated Lamb:
300 g of lamb cut into blocks. Comino


oil Salt Pepper Red
.
Herbs to taste.


Mix white wine 2 tablespoons oil with 1 tablespoon of wine, a generous pinch of red pepper, a some cumin, salt and spices to taste and spread with meat mixture. Let stand a few hours in a cool place.


The
couscous 250 g of couscous
300 g of lamb marinated

2 small onions 1 carrot

1 green pepper 1 red pepper 1 clove garlic


cumin oil , salt and pepper

1-We put the couscous in a large pot with lid. Add 350 ml of boiling water with a little salt and stir well. We cover and let rest.

2 - Apart cut the vegetables into brunoise , ie small cubes. Heat some oil in a pan and threw the chopped garlic. When be golden start turning down the heat and low heat, threw the onion. When you begin to cast transparent both peppers and carrots and season. Continue sautéing over low heat until vegetables are tender, cooked and lightly browned.

3 - On the other hand heat a little oil in another pan, over high heat, brown them meat. When the outside is browned add the wine and, even at high heat, let it be reduced almost completely.

4 - We uncovered the pot of couscous . Theoretically, this will have been swollen by absorbing all the water and forming a cake mass. Separated with a fork or similar or hands.

5 - We raised meat, vegetables and couscous in a container that carry a low heat. Add the cumin. We few laps to be integrated well and blend flavors and we can serve.


Variations:
can play with the proportion of vegetables and meat according to our tastes but overall the proportion of species, getting more or less attempts flavors and different, innovating with new species and herbs. That if, cumin is an essential part of the flavor of the dish and, unless we do not like anything I would not recommend removing it.