* 1/2 kg couscous
* Ground red pepper
* Borges Sunflower Oil
* Borges Classic Olive Oil
* 1 kg lamb meat, boneless
* 1 chicken
* 1/2 kg carrots
* 1 Green peppers
* 1/2 kg tomatoes
* 1/2 kg pumpkin
* Borges Seedless Raisins
Step by StepIn a bowl with ½ litre of salted, boiling water, add ½ kg. of couscous. Cover and cook for 1 minute over high heat and 4 minutes over low heat.
Add a spoonful of Borges Classic Olive Oil. In a large pan, lightly fry in Borges Sunflower Oil 2 chopped onions with coriander, salt, ground red pepper, ½ teaspoon of saffron and some powdered cumin seeds. Add in the lamb meat cut into pieces and a litre of water.
Cut the chicken into 8 pieces and add it to the mixture. Stew for 30 minutes and then add in the chopped carrots, a green pepper cut into strips, tomatoes cut in segments, peeled, chopped pumpkin, a handful of chickpeas and some raisins. Cook for 15 minutes.
Place the couscous on tray leaving a hollow space in the centre Arrange the stew in the hole. Finally pour the sauce over the couscous.
Couscous is a Mediterranean dish from the north of Africa. It is a filling and flavourful dish due to its content in foods of vegetable origin typical from the region such as carrots, tomatoes, pumpkins, couscous, chickpeas and peas. The result of combining these ingredients is a healthy and appetising dish.
Chef: Josep Maria Luque · 8cadires.com
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.