Couscous with lamb shank, saffron and vegetables

Start with the lamb shank. Season with salt and pepper.

Heat a few tablespoons of olive oil in a large stew on which a couscoussière fits and fry the shank on both sides.

Peel the onions and cut into large pieces. Peel the carrots, cut them in half and then cut into pieces of approximately 5 cm.

Make a cross -shaped notch in the tomatoes. Bring water to the boil. Immerse the tomatoes for 10 seconds in the boiling water. Remove them from the water and scare them under ice cold water. Peel them and cut them into segments.

Add the onions to the shank and simmer. Now also add the tomato pieces.

Peel the butternut pumpkin. Cut it in half and remove the seeds. Cut the pumpkin into slices and then into pieces of approximately 1 to 2 cm. Peel the turnips and cut them into cubes.

Pour the chicken stock at the shank. Add the carrots, the pumpkin and the turnips.

Rinse the chickpeas and add them to the stew.

Add the ginger and the saffron. Season with salt and pepper. Put the heat low.

Put the couscoussière on the stew. Finish with the lid and let it simmer for at least 1 hour.

Let the couscous soak in the lukewarm water.

Make the harissa.

Put the soaked couscous in a large bowl and stir or rub. Put the couscous in the Couscoussière. Make some holes in the couscous, so that the steam can escape and let it steam for another 10 minutes until the couscous is cooked.

Put the couscous in a large bowl and stir.

Add the vegetables and the meat and serve. Finish with flat parsley.