🍲 Couscous with lamb

Name: Couscous with lamb
Total time: 120 min
Yield: 4
Cuisine: Maghreb · North Africa
Ingredients: 600 g lamb shoulder, in large pieces; 300 g couscous; 1 can chickpeas (400 g), drained; 3 carrots, halved; 2 onions, sliced; 2 tsp ras el hanout; 2 tbsp olive oil; 1.5 l water, salt

Origin: Maghreb · North Africa

780kcal

per serving · 400 g

195kcal

per 100 g

44 gProtein11 g / 100 g

28 gFat7 g / 100 g

88 gCarbs22 g / 100 g

Couscous with lamb is a North African dish of steamed semolina grains served under a slow-cooked stew of lamb, chickpeas, carrots and onions flavoured with ras el hanout. The couscous is light and fluffy, the lamb tender, and the broth fragrant with warm spices. It is served on a large shared dish with extra broth poured over at the table.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenbecause of: couscous

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

couscouslambchickpeascarrotonionras el hanout

Recipe

4 servings120 min

Ingredients

600 g lamb shoulder, in large pieces
300 g couscous
1 can chickpeas (400 g), drained
3 carrots, halved
2 onions, sliced
2 tsp ras el hanout
2 tbsp olive oil
1.5 l water, salt

Method

Brown the lamb and onions in olive oil with the ras el hanout and salt.
Add the water, cover and simmer for 1 hour.
Add the carrots and chickpeas and cook 30 minutes more until the lamb is very tender.
Pour 300 ml hot broth over the couscous, cover for 5 minutes, then fluff with a fork.
Mound the couscous on a platter, top with lamb and vegetables and serve with broth.

How to make it lighter

Trim visible fat from the lamb and skim fat from the broth.
Take more vegetables and broth and a smaller mound of couscous.
Fluff the couscous with broth instead of extra oil — 1 tbsp oil is about 120 kcal.

History

Couscous is a staple of the Berber (Amazigh) peoples of the Maghreb and has been eaten across Morocco, Algeria and Tunisia for many centuries. In 2020 the knowledge and practices of couscous were added to UNESCO's intangible heritage list as a joint nomination by four Maghreb countries.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →