Couscous with Lamb Kebabs

Cut garlic and dates into small cubes. Sauté all ingredients except the dates in olive oil. When they are slightly colored, add the couscous and season with salt, turmeric and Raz el hanout.

Now add the honey and extinguish with the vegetable stock. Reduce the temperature, stirring and add the juice of a lemon and dates. The couscous should now not be sticky but also not too hard. If it is still too hard, just add a little more vegetable soup and continue to swell. Dice the lamb, skewer on the rosemary sprigs and sauté. Chop the mint and stir into the yogurt. Serve the couscous lukewarm as an entrée with crayfish tails or fish, if desired, or hot with braised meat.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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