ingredients

1.2 kg of shoulder (or collar) of lamb, in rolls
1 kg of medium couscous
1 tomato
500 g small zucchini (in bloom, if possible)
1 bunch of small turnips
1 bunch of asparagus
1-2 stalks of celery
600 g of beans
600 g of peas
1 onion
1/2 cabbage
200 g leafy spinach
1 bunch of coriander
6 tbsp. to s. chickpeas
1/2 cuil. to c. white peppercorns
1/2 cuil. to c. ground ginger
1/4 cuil. to c. of saffron pistils
1-2 green peppers
2 tbsp. to s. raisins
2 l of water
Olive oil (or butter)
Salt

Equipment

1 couscous

Steps

1st step of the spring couscous recipe

- Wash the tomato, zucchini and turnips, do not peel them whole for the decor, cut the rest in 4.
- Remove the hard end of the asparagus, peel them and the celery.
- Peel and peel the beans, shell the peas.
- Peel onion and cabbage, cut into 4.
- Stake the spinach leaves.
- Wash the coriander, keep it in a bunch.

2nd step of the spring couscous recipe

- Take the meat with the onion and a drizzle of oil in a cast iron casserole.
- Salt.
- Pour the water, bring to a boil.
- Add the chickpeas, tomato, coriander, pepper, ginger and saffron.
- Cover and cook for 20 minutes over low heat.
- Add the cabbage, celery and peppers, continue cooking for 20 minutes, then add the asparagus, turnips, beans, peas, zucchini, spinach and raisins.
- Continue cooking for 5 minutes over low heat.
- Correct the seasoning and keep warm.

3rd step of the spring couscous recipe

- Fill the bottom of the couscous with water, bring to a boil.
- Pour the couscous into a gasa'a (or large bowl).
- Sprinkle with hot water, stir in 2 tbsp. to s. oil (or 20 g butter) and separate the seed with a fork or, better, by hand.

4th step of the spring couscous recipe

- Pour the couscous into the top of the couscous pot.
- Surround the junction between the bottom and top of the couscoussier with a damp cloth to retain the steam.
- When it crosses the couscous, pour it in a large dish and sprinkle it with water.
- Separate the grains with a fork or by hand.
- Put the couscous back in the top of the couscous (at the bottom, the water always boils).

5th step of the spring couscous recipe

- As soon as the steam goes through the couscous again, pour it into the dish, sprinkle it with water, salt and air the grains well.
- Put it one last time in the top of the couscoussier.
- As soon as the steam passes through the grains, pour the couscous into the dish, stir in 1 tbsp. to s. of oil (or 10 g of butter) and separate the seed one last time.

6th step of the spring couscous recipe

- Serve in a large hollow dish, preferably in terracotta.
- Make the couscous dome.
- Flatten the top, place the meat in the middle, then the vegetables.
- Sprinkle with the meat broth (without coriander).
- Serve hot.