Kosksi bel Gadid Couscous with cured lamb
Winter couscous built on gadid — lamb salted and dried after Eid, which gives the broth a depth fresh meat cannot.
Serves 5 · 90 min
Per portion
| Calories | 906 kcal |
|---|---|
| Protein | 65.6 g |
| Carbohydrates | 79.3 g |
| Fat | 33.7 g |
| Saturated fat | 8.2 g |
| Sugars | 7.2 g |
| Fibre | 9.6 g |
| Sodium | 3927.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 450 g couscous
- 500 g gadid cured lamb
- 300 g pumpkin
- 2 carrots
- 1 turnip
- 200 g cooked chickpeas
- 2 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 3 mgharfa kbira olive oil
Method
- Soak the gadid and change the water once — it carries a lot of salt.
- Build the broth with tomato paste and harissa, then add the meat.
- Steam the couscous above it while the vegetables cook below.
- Taste before adding any salt at all.