Moroccan Lamb and Couscous Soup

Warming, comforting and filling food doesn’t have to be heavy. Try this Moroccan Lamb and Couscous soup* ‐
a favorite of Pip Taylor

Ingredients:

2 tbs olive oil

2.2 pounds (1 kg) cubed lamb

2 spanish onions, chopped

4 cloves garlic, crushed

2 tbs ground coriander

2 tbs ground cumin

1 tsp chilli powder (to taste – add more of less if you want)

2 tsp sweet paprika

28 oz (800g) tin crushed or chopped tomatoes

2 medium sized carrots, chopped into bite sized pieces

1 sweet potato, chopped into bite sized pieces (or pumpkin)

1 cup green peas or broccoli florets

2 x 15 oz (440g) tin chickpeas

34oz (1L) chicken stock

3.5oz (100g) couscous

1 bunch continental parsley, chopped

1 bunch mint, chopped

juice of 2 lemons

yogurt to serve

In a large pot, heat the oil and sauté the onions until soft. Add the garlic and

Spices and cook a few minutes until fragrant. Add the lamb and stir though onion

mixture, then add tomatoes and stock. Bring to a simmer, cover with a lid and let

it cook gently for about an hour. Add the veggies and if it is needed a cup or so of

water (so everything is covered) and continue to cook gently for about 45

minutes.  Add the chickpeas and stir through to heat then add the couscous and

peas and let sit for 5 minutes until both are tender and warmed through. Stir

through the herbs and serve with a dollop of the yogurt.

This soup makes a fantastic meal by itself ‐ high in protein and carbohydrates as

well as nourishing vitamins but is also great served with some accompanying

pita or flat bread, warmed through in the oven.