DinnerMain Course

Tunisian Lamb Couscous

Name: Tunisian Lamb Couscous
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: tunisian, north_african
Ingredients: 600 g lamb shoulder cut into 2-inch pieces; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 2 tbsp tomato paste; 1 tsp harissa; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric powder; 6 cup water; 1 can chickpea drained and rinsed; 2 pcs carrot peeled and cut into large chunks; 2 pcs potato peeled and quartered; 1 pcs zucchini cut into large chunks; 2 cup semolina couscous medium grain; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This hearty Tunisian couscous features tender lamb and a vibrant vegetable stew, all infused with aromatic spices. It's a comforting and flavorful meal perfect for a family dinner. The couscous is steamed to fluffy perfection, absorbing the rich flavors of the stew.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 1,005 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 glamb shoulder, cut into 2-inch pieces
2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
2 tbsptomato paste
1 tspharissa
1 tspground coriander
1 tspground cumin
0.5 tspturmeric powder
6 cupwater
1 canchickpea, drained and rinsed
2 pcscarrot, peeled and cut into large chunks
2 pcspotato, peeled and quartered
1 pcszucchini, cut into large chunks
2 cupsemolina couscous, medium grain
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
2
Add the lamb pieces and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.
About 7 min
Cook’s note: Do not overcrowd the pot; brown the lamb in batches if necessary.
3
Reduce heat to medium, add the onion to the pot, and cook until softened, about 5 minutes.
About 5 min
4
Stir in the garlic, tomato paste, harissa, ground coriander, ground cumin, and turmeric powder. Cook for 2 minutes, stirring constantly, until fragrant.
About 2 min
5
Return the lamb to the pot. Pour in the water, ensuring the lamb is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
About 1 hr
6
Add the chickpeas, carrots, and potatoes to the pot. Continue to simmer, covered, for another 15 minutes.
About 15 min
7
Stir in the zucchini and cook for an additional 10 minutes, or until all vegetables are tender.
About 10 min
Cook’s note: Avoid overcooking the zucchini to maintain its texture.
8
While the stew simmers, prepare the couscous according to package directions, typically by soaking in hot water or broth for 5-10 minutes, then fluffing with a fork.
About 10 min
Cook’s note: For extra flavor, use warm vegetable or chicken broth instead of water for the couscous.
9
Season the lamb stew with salt and black pepper to taste.
About 1 min
10
Serve the lamb and vegetable stew over the fluffed couscous. Garnish with fresh parsley if desired.

Per serving

Nutrition

60%Score

Calories: 1,005.2kcal
Protein: 45.7g
Carbs: 112.9g
Fat: 43.4g
Fibre: 15.1g
Sugar: 10.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lamb couscous and stew separately in airtight containers in the refrigerator.

Reheating

Reheat the stew gently on the stovetop or in the microwave until warmed through. Reheat couscous in the microwave with a splash of water or broth to prevent drying.