For the méchoui:
1 leg of lamb (1.8 kg)
½ bunch of coriander, 3 stems of shallots
½ teaspoon of each: dried thyme, cinnamon powder, peppercorns
1 tablespoon each: paprika, cayenne, cumin, ginger
1 pinch of turmeric
150 ml of olive oil (50 ml for seasoning and 100 ml for a special oil whose mechoui is brushed throughout the cooking)
For couscous with veal chops :
500 g veal chops
500 g of couscous seeds
1 turnip, 3 carrots, 1 zucchini, 2 tomatoes, 1 onion
50 grams of raisins
1 tablespoon of ginger, 1 pinch of cinnamon, 1 pinch of turmeric, salt and pepper,
3 tablespoons olive oil
700-800 ml of water
1 knob of butter
For the méchoui:
* The traditional mechoui is cooked with embers and is constantly turned over. Here I opted for an oven, much easier.
In a cup, I spill my 50 ml of oil to which I add all the spices, chopped coriander and salt (to taste) to get my marinade.
I reserve a small part of the marinade that I dilute with 100 ml of oil
I make deep cuts in my leg and I properly coat the marinade (insisting on the notches). I taste to rectify the salt if necessary. I then put the leg of lamb in a baking dish and cut 3 shallots. I close my dish with cellophane and leave to refrigerate for 4 hours or more
Before I start cooking the leg, I preheat my oven to 150 degrees Celsius. To facilitate the circulation of heat below my leg, I place a grill at the bottom of the baking dish and I place my leg
I let it cook for 30 minutes and I come out to spill 200 ml of water. I put the leg in the oven to cook for 4 more hours.
Every 30 minutes, I sprinkle some of the cooking juice in the bottom of the dish and I go back. I also make sure to brush it a few times with the oil prepared in step 2.
After a total of 4h 30 of cooking, I take out my leg of the oven and I let it rest 10 minutes before serving. The meat should be crispy on top and should come off easily from the bone.
For the sauce accompanying the méchoui:
1 tablespoon of Harissa
The juice of a lemon
1 teaspoon ground cumin
3 tablespoons olive oil
1 small glass of water
salt to taste
A homogeneous mixture of these ingredients in a small cup will give you a delicious sauce to accompany your mechoui.
For the broth of chops accompanying the couscous:
In the bottom of my couscoussier, I make the chops and the onion sliced in a net of olive oil. I then add the diced tomatoes, ginger, pinch of turmeric, salt and pepper.
I cook 5 minutes and then add 700-800 ml of water and I adjust the seasoning if necessary. On medium heat, all will cook for 20 minutes before incorporation of vegetables.
I start by incorporating the vegetables. First add the carrots (previously cut in length, without the heart) and then the turnips (cut in 2). I cook 10 minutes and finally add my zucchini cut into length. I cook for another 15 minutes.
Your broth is ready.
I immerse my 50 g raisins in a cup of water to rehydrate (30 minutes or more)
While the broth is cooking, I spill my 500 g of couscous seeds into a salad bowl. I wet them with a little water and a drizzle of olive oil. I mix the whole and I err in between my two hands.
I spill the contents of the salad bowl into the top of my couscoussier, I close and I cook 20 minutes steaming.
At the end of the 20 minutes, I spill the couscous in my salad bowl and add a little water, a bit of oil and I kiss it a second time (be careful not to burn yourself)
I put the couscous to cook for another 15 minutes and I spill it into my salad bowl again.
I crushed with a fillet of olive oil, I add salt and I cook 10 minutes
After this time, I spill my couscous cooked in the salad bowl, I add a nut of butter and I kick it one last time.
Triple steaming gives you an almost cloudy couscous. Nothing to do with what we know.
I serve my couscous in a large dish making a small mountain whose top will be watered with a little broth. I put my ribs on it. The rest of the broth will be served as an accompaniment in a small cup. I lay the vegetables at the ends of the dish. I sprinkle a pinch or two of cinnamon and I sprinkle with grapes.
It’s ready! Enjoy your meal!