For the sauce:

  • 750 g of lamb skewers
  • 1 kg finely minced onion
  • 4 Soupspoon chopped parsley
  • 4 Soupspoon oil
  • 1 Teaspoon margarine rancid Butter
  • 1 Teaspoon ginger
  • 1 Teaspoon turmeric
  • 1/2 Teaspoon pepper
  • 8 Saffron Pistils
  • 2 Cinnamon Sticks
  • 10 cl of water
  • Salt
  • For couscous:500 g fine Couscous
  • 1 Soupspoon of  butter
  • 350 g of hulled, roasted and crushed almonds
  • 80 g of icing sugar
  • 1 Soupspoon of cinnamon


In a pot on low heat, place onion, oil and salt, cover and drop the onion stirring regularly for about 15 minutes.

Add the lamb skewers, spices, rancid butter, water and parsley.

Simmer to cover and stir occasionally until meat is cooked and sauces are reduced, the onion should have a compote consistency.Cook the couscous as shown in the recipe.

In a large dish, coat the hot couscous with butter, place half in a serving dish and garnish with sauce.Cover the sauce with the rest of couscous and garnish with crushed almonds, icing sugar and cinnamon