Moroccan Lamb with Couscous

Tomato Sauce

• 120 g onions, quartered
• 50 g leek, white part only, cut in pieces (2-3 cm)
• 40 g olive oil
• 4 garlic cloves
• 400 g tinned chopped tomatoes
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 1 dried bay leaf
• 1 sprig fresh thyme
• 2 - 3 tsp harissa paste

Lamb and Couscous

• 400 g water
• 200 g cooked chickpeas
  or 400 g tinned chickpeas, drained
• 100 g turnip, cut in cubes (1 cm)
  or 100 g swede, cut in cubes (1 cm)
• 600 g boneless lamb leg, diced
• 10 g olive oil
• 300 g couscous
• ¼ tsp ground black pepper
• 1 pinch fine sea salt
• 600 g water, boiling
• 150 g sultanas
• 200 g carrots, cut in slices (2 mm)
• 200 g courgettes, cut in slices (2 mm)