Moroccan cuisine · Dough, Pasta & Rice

Couscous Belboula

Coarse barley couscous steamed over the broth, with tender lamb, pumpkin and a glass of ice-cold buttermilk.

Ingredients · for 6 servings

• 500 g barley couscous (belboula)
• 800 g lamb shoulder
• 400 g pumpkin
• 3 carrots
• 2 onions
• 1 can chickpeas (250 g drained weight)
• 1 pinch saffron threads
• 1 tsp ground ginger
• 1/2 bunch cilantro
• 500 ml buttermilk
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb shoulder into large cubes, cut the onions into eighths, and peel the carrots and pumpkin and cut into thick wedges.
2. Sear the lamb cubes well on all sides in olive oil in the bottom of the couscoussier, then add the onions, saffron, ginger, salt and pepper.
3. Top up with 1.5 l water and simmer gently for 45 min, until the meat is tender, skimming off any foam.
4. Moisten the barley couscous with a little water, rub it between your fingers, and steam it in the steamer basket over the broth twice for 20 min each, fluffing it in between.
5. Add the carrots, pumpkin and drained chickpeas to the broth and cook for 20 min, until the vegetables are tender but not falling apart.
6. Arrange the couscous with the meat, vegetables and a little broth, sprinkle with cilantro, and serve with the ice-cold buttermilk on the side.