About this recipe:A gorgeous Moroccan couscous dish of mutton and vegetables, flavoured with ras-el-hanout and saffron. If you don't have a couscous steamer, make the couscous separately according to packet instructions.
3 tablespoons oil
1kg mutton shoulder, chopped into pieces
2 tomatoes, diced
1 onion, chopped
400g tin chickpeas, drained
150g tomato puree
1 tablespoon ras-el-hanout
1 pinch saffron threads
salt and freshly ground pepper
4 turnips, quartered
4 carrots, cut into thick slices
4 courgettes, cut into thick slices
2 sticks celery, chopped
1kg medium couscous
150g butter, softened
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Heat the oil in a large casserole over medium high heat. Add the mutton and brown on all sides. Add the tomatoes, onion, chickpeas, tomato paste, ras-el-hanout, saffron, salt and pepper. Add 1.5 litres of water. Bring to the boil, then reduce heat and simmer for 30 minutes.
Meanwhile, place the couscous in a large bowl. Add 350ml of water and let stand for 15 minutes. Drain and transfer to a couscous steamer. Place the turnips, carrots, courgettes and celery in the pot, then top with the couscous steamer and continue cooking for 45 minutes, counting from the time the steam starts to escape.
Transfer the couscous to a large bowl, add the butter, mix well and fluff with a fork. Serve with the mutton.