Libyan soup with couscous

From Delia Smith's Winter Collection by Delia Smith - page 24.

Serves: 3 – 6

Time: 75 minutes

This variant uses spring onions so cook the lamb first, leave it in the pan, reduce the heat to low and add the spring onions at the same time as the garlic.

Ingredients

175g lamb leg, finely diced or rump
2 tsp coriander seeds
2 tsp cumin seeds
3 spring onions
2 garlic cloves, crushed
¾ tsp salt
2 tsp ground allspice
1½ tsp chilli powder
140g tomato purée ie: one small tin
1 fresh green chilly, finely sliced seeded
2 tsp sugar
850ml water
570ml lamb stock
400g tinned chickpeas drained
50g dried couscous
1 tbsp fresh parsley, sliced
1 tsp dried mint
1½ tbsp rapeseed oil

This goes really well with fresh pittas as it is quite insubstantial without them. Allow 2 pittas per serving.

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