vendredi, octobre 03, 2008

Vegetable Couscous with Roast Carré of Lamb

Vegetable Couscous

Couscous is an all-time favourite in my family so I endeavour to make it from time to time. Besides it's so easy to make I've no excuse not to do so. Two evenings ago I roasted a carré of lamb in the oven and served it pink on couscous grains with a vegetable soup.

Lamb Carré

The Vegetable Soup for Couscous :

Olive Oil
Onion studded with whole cloves
Cinnamon stick
Mustard Seeds
Ground Nutmeg
Ground Ginger
Ground Cumin
Ground Coriander seeds
Ground Pepper
Salt to taste
Fennel bulb
Red Peppers
Concentrate of Tomato
Cabbage (blanched separately first)
Harissa (optional)
A meat bone (optional)
Parsley or Coriander Leaves

Needless to say the vegetables should be added to the soup in the order of the time needed to cook them and it would be best not to overcook the cabbage and zucchini. The garlic, onion, fennel and spices should be grilled in the olive oil till fragrant before proceeding with the rest of the soup.

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