Royal lamb cous cous

Preparation

1. We put the lamb and 100 g of onion cut into slices in a bowl and reserve.

2. Put in the glass the cumin, the coriander, the pulp of the chorizo ​​pepper, the cayenne, the garlic, 30 g of oil and a scoop of chicken broth. We program 20 seconds, speed 7. We add this preparation to the reserved lamb, mix well and let it rest, stirring from time to time.

3. Without washing the glass, add the 70 grams of onion and the remaining 30 grams of oil and program 4 seconds, speed 4.

4. We add the dates and program 5 minutes, 100º, speed 1.

5. Add the lamb with all the ingredients of the marinade, the carrot and the zucchini and program 15 minutes, 100º, left turn, spoon speed.

6. We pour the wine through the nozzle and program 10 minutes, Vamora, turn left, spoon speed.

7. We add the chickpeas and olives. We program 5 minutes, Vamora, left turn, spoon speed.

8. I like to do it in a clay pot, but you can use a wide frying pan or a wide pot. The important thing is that it has a broad base.

9. We add the oil and heat it up a lot. We turn off the heat and add all the spices and salt. We stir well so that they do not burn and add the couscous. We stir very well again so that all the semolina grains are impregnated. We add the hot water and stir again. We cover it and let it rest for 5 minutes (always with the fire off). We stir 2 times every 5 minutes.

10. I like to stir it with a fork because that way the beans are looser.

11. Ready to present it together. You can sprinkle with chopped fresh mint leaves.