CHIEF'S COUSCOUS 

Fine couscous seed

1 shoulder of lamb

2 onions

4 turnips

2 carrots per person

4 celery stalks

2 zucchini

1 sweet pepper

parsley

crushed garlic

Juniper berries

1 clove

olive oil

1 and a half tablespoons of tomato puree

Chickpeas

ras el-hanout

sweet paprika

turmeric

cumin

salt pepper

Recipe

Make a broth with all the vegetable peelings. In the seed, pour a tablespoon of olive oil, half a teaspoon of turmeric, mix. Drown the seed with the broth, let the water protrude by half a centimeter, cover the bowl and let stand.

Cook the chopped onions in the tomato puree, stirring constantly to add air to the sauce. Add the shoulder of lamb then two tablespoons of raz al hanout, a tablespoon of paprika, a teaspoon of turmeric, a teaspoon of cumin, half a teaspoon of black pepper, a little spoon of salt. Lightly moisten the meat with the broth while it soaks up the spices.

Drain the semolina with a fork. After twenty minutes of cooking add the vegetables: first the carrots and turnips, then when they become tender, the fennel, zucchini, celery and sweet peppers. Finally add parsley and chickpeas.

Place the couscous on the seed, sprinkle with the juice and let stand for ten minutes.

An orgy of Mediterranean flavors !