Algerian pearl couscous stew with lamb (Berkoukes)

1. Cut the lamb into small cubes and finely chop the onion; dice the carrots and courgettes, peel and chop the tomatoes.

2. In a large pan, fry the meat with the onion in the olive oil for 5 minutes, then add the crushed garlic, paprika and tomatoes and cook for 5 minutes.

3. Pour in the water, season with salt and pepper and simmer covered for 40 minutes until the meat is almost tender.

4. Add the carrots and drained chickpeas, after 10 minutes the courgettes and pearl couscous, and cook for another 12-15 minutes, stirring often, until the couscous is tender and the liquid is thick and creamy.

5. If it's too thick, thin with a little hot water; taste at the end and adjust the salt.

6. Serve in deep bowls, sprinkled with fresh, torn mint.

Tip: Berkoukes (or aïch) is a warming one-pot dish of the Algerian winter kitchen, halfway between a soup and a stew. The large-grain couscous cooks in the sauce and thickens it like rice in a risotto. You can also sprinkle it with dried mint, as is often done in Algeria.