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

Garlic

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

Carrots

Zucchini

Turnip

Tomatoes

Concentrate of Tomato

Cabbage (blanched separately first)

Water

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.