Lamb Couscous with Pear Chutney
2 servings
150 minutes
Couscous with lamb and pear chutney is a masterpiece of Moroccan cuisine that combines the tenderness of meat, the lightness of grains, and the sweet-spicy exoticism of chutney. Couscous, a popular dish in North Africa, is infused with the aromas of saffron and spices, creating a soft base for juicy roasted lamb. The pear chutney brings balance—a blend of fruit sweetness, warm cinnamon notes, and ginger spiciness that immerses you in a gastronomic journey. This dish is perfect for a festive dinner, and its rich flavor and colorful spice tones evoke the atmosphere of Eastern bazaars and family gatherings. Served with cilantro and fresh tomatoes, it completes the harmony of flavors. It is not just food but a reflection of traditions, hospitality, and the art of Moroccan cuisine.
1
Pour 100 ml of boiling water over dry couscous in a bowl, add salt and pepper to taste, mix, cover with plastic wrap, and let it sit for 15 minutes.
- Couscous: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, prepare pear chutney. For this, finely chop apples, tomatoes, onions, and pears. Grate ginger, mix everything in a saucepan, add raisins, pour in juice and vinegar, and add spices. Stir and simmer on low heat for 40 minutes.
- Apple: 60 g
- Tomatoes: 60 g
- Onion: 30 g
- Pears: 200 g
- Ginger root: 10 g
- Raisins: 40 g
- Orange juice: 100 ml
- Wine vinegar: 60 ml
- Sugar: 60 g
- Ground cinnamon: 2 g
- Saffron: 2 g
3
Rub the lamb shoulder thoroughly with salt and pepper, wrap in foil. Bake in the oven for 2 hours at 180 degrees.
- Lamb shoulder: 280 g
- Salt: to taste
- Ground black pepper: to taste
4
Divide the cauliflower into segments, sauté in olive oil, and add couscous. Mix well.
- Cauliflower: 100 g
- Couscous: 100 g
- Olive oil: to taste
5
When serving, place the roasted shoulder on serving plates with couscous, alongside pear chutney and cherry tomatoes. Garnish with chopped cilantro.
- Lamb shoulder: 280 g
- Couscous: 100 g
- Pears: 200 g
- Cherry tomatoes: 40 g
- Cilantro: 6 g
