Tayyibat couscous-style with freekeh

Peel and blend two onions raw with two tablespoons of water until smooth. Score a cross on four tomatoes, blanch sixty seconds, peel, halve and scoop out all seeds. Cube the lamb. This Attaybatte aromatic base (blended cooked onion + peeled-deseeded tomato) replaces the traditional onion-tomato-cumin trinity, strict Tayyibat palette compliant.

Heat ghee in the bottom pot of the couscoussier, sear lamb cubes ten minutes until deep brown. Add blended onion, simmer ten minutes for water to evaporate. Add peeled tomatoes, salt, saffron, two litres of water. Cover and simmer fifty-five minutes.

Rinse cracked freekeh under cold water until clear, drain. Place in a wide bowl, sprinkle with a glass of warm water, mix with hands. Transfer to the upper basket of the couscoussier, steam uncovered twenty minutes over the simmering broth.

Cube the pumpkin into four-centimetre pieces, add to the broth around the lamb. Lift basket, return freekeh to bowl, sprinkle second glass of warm water, rub gently to break clumps. Return to basket, steam another twenty minutes.

Repeat the wetting-rubbing-steaming cycle a third time for fifteen minutes. Off the basket, fluff with a wooden spoon, drizzle three tablespoons of olive oil and toss gently. Each freekeh grain should be separate, fragrant and tender.

Mound the freekeh on a wide round platter, hollow the centre, arrange lamb and pumpkin in the hollow. Spoon a ladle of broth over the dome. Serve extra broth on the side. The result is the Moroccan couscous experience reframed for the strict Tayyibat palette, weekly-friendly.