Pine Couscous with Braised Lamb Shoulder’

Soak couscous in poultry broth for about 10 minutes.

In a saucepan, bring 1 l of water to a boil with bay leaves, finely chopped onion, finely chopped carrots, thyme, cilantro, celery and sliced lemon and simmer on low heat for about 10 min.

Put the couscous in a fine-meshed sieve or a steamer, hang it over the broth and steam for 10 minutes with the lid closed (it is best to put a damp dishcloth over the lid).

On it mix in a baking dish with butter flakes, loosening them up.

Repeat the steaming and fluffing twice more.

When the coucous is ready, it can be stored in the refrigerator for 2-3 days before serving.

To serve, simmer 80 ml of poultry broth and 20 g of butter with diced vegetables for one minute on low heat, add couscous and season with Raz el Hanout and salt.

Stir in toasted pine nuts and serve with chopped herbs.

Roast parchment paper at 150 degrees for 10 min.

Lamb shoulder: flour butter=knead butter and flour together in equal parts and set aside to cool.

Put the lamb shoulder with olive oil., peppercorns, chopped garlic cloves and 2 rosemary sprigs in a freezer bag form and leave for one night.

A day later, rub with salt and pepper and sear heartily on all sides in a roasting pan.

Add the paradeis pulp and the chopped carrots, onions and celery and sauté briefly.

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