Lamb‑Chicken Couscous

Ingredients

• 400 g couscous
• Salt
• 4 chicken drumsticks
• 250 g ground lamb
• 2 onions
• 3 Carrots
• 3 potatoes
• 4 tomatoes
• 1 tsp cumin
• 1.5 tsp paprika powder
• Pepper
• chili powder
• 4 tbsp oil
• 1 vegetable broth cube
• 1 cinnamon stick
• 150 g canned chickpeas

Instructions

1. 1.

   Pour 1 cup boiling salted water over each cup of couscous and let it absorb for 5 minutes; fluff with a fork and set aside warm.

2. 2.

   Wash the chicken drumsticks and pat dry with kitchen paper.

3. 3.

   Mix ground lamb with salt, pepper and ½ tsp paprika, form into small balls. Brown the meatballs in 1 tbsp oil, then set aside.

4. 4.

   Wash, peel or trim the vegetables and cut into bite‑sized pieces. Briefly blanch the tomatoes and peel them. Sauté the spices in the remaining hot oil, add the vegetables and chicken drumsticks, pour over broth, drop in the cinnamon stick and simmer gently for 30 minutes. Finally add chickpeas and meatballs, warm through.

5. 5.

   Serve by spooning couscous into bowls, topping with the vegetable‑meat mixture.