Add the oil, ground coriander, ras el hanout, sweet paprika, salt, pepper, harissa, lamb and chickpeas
Sauté your ingredients over medium heat for about 15to 20 minutes, stirring as often as possible and adding a glass of water if necessary (if it sticks)
then cover the double food steamer with about 2.5 liters of water and cook
Steaming the semolina couscous:
Prepare the semolina couscous:
put the fine couscous in a large bowl; (it is a kind of basin to work the couscous)
Add 2 tbsp of oil and quickly work the semolina couscous with your hands.
Add 3 large bowls of water and work it by rolling the grains on the palms of your hands until they are moist.
Place the semolina in the double steamer and set it aside
Meanwhile; peel and wash the vegetables, scrape the skin of the zucchini
Cut them in half and then lengthwise
As soon as the sauce boils, add the tomato paste
Place on top of the couscous steamer basket
Cook over medium heat until steam escapes.
Remove the semolina couscous from the bowl and place it in the double steamer
let cool a little, then add a large glass of water and salt (2 or 3 tbsp)
Repeat the same process to work the semolina couscous like the first time
Cook the couscous in the steamer for about 10 minutes
To the sauce, add the turnips and carrots to the sauce and the zucchini 10 minutes before the end of cooking
Place the semolina couscous steamer on the heat and let simmer for 20 to 25 minutes
when the semolina couscous is ready, take it out and let it cool a little
Add the butter and work it quickly one last time
Put the semolina couscous in a large couscous plate
Place the chickpeas on top and the vegetables all around
Sprinkle generously with the sauce and enjoy with the hot meat and the fresh watermelon!
Serve and enjoy your couscous!