Couscous with Lamb and Vegetables

Soak chickpeas in enough water for about 12 hours. Now pour off into a sieve and drain. Rinse and dry the cooled meat and chicken drumsticks. Cut the meat into bite-sized pieces. Heat the oil in a couscous pot.

Fry the meat pieces in the oil at medium temperature for about 4 minutes until golden brown. Blanch (scald) the tomatoes with boiling water, peel, remove the stalks, crush and add to the meat with the grained clear soup. Cover with water and cook at low temperature for about 40 minutes.

Clean the leek, slit lengthwise, rinse and cut into slices. Remove the peel from the onion and chop it. Rinse the potatoes, remove the peel and cut them roughly into cubes. Rinse the carrot, remove the skin and cut into slices. Rinse the zucchini and the melanzani and remove the stalks and flowers.

Cut the zucchini into slices and the melanzani into cubes of about 2 cm. Put the couscous in a suitable bowl, pour a quarter of a liter of salted water, mix and let it swell for about 15 minutes. Add the vegetables and the chickpeas to the meat in the pot. Pour so much water that the whole is just covered.

Loosen the couscous with two forks and put it in the casserole dish. Hang the top over the stew in the saucepan. Cook at low temperature for about 45 minutes.

Remove the

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