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Vegetable Couscous with Lamb Kebabs
A generous Moroccan couscous, topped with tender vegetables, chickpeas and lamb kebabs marinated with spices, ideal for a convivial family meal.
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Cost Breakdown
Critical Success Points
- • Marinate the lamb for at least 4 hours
- • Initial steaming of turnips and carrots
- • Add the remaining vegetables and steam the couscous for 20 minutes
- • Grill the lamb kebabs until internal temperature reaches 70 °C
- • Finish the couscous with butter and broth
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross‑contamination
- • Be careful with boiling water and hot oil when preparing the couscous
- • Use gloves or tongs to handle the skewers on hot charcoal
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