Lamb and vegetables couscous

    1 hour 40 minutes

    Here is a lamb couscous recipe from my grandmother. Cubed lamb is cooked with onions, tomatoes and spices and served over veggies and couscous. She used to make this dish often.

    5 people made this

    Serves: 6 

    • 3 tablespoons oil
    • 1kg lamb shoulder, cut into large cubes
    • 3 onions, diced
    • a handful coriander, diced
    • 6 tomatoes, peeled and diced
    • 3 tablespoons tomato puree or passata
    • 1 pinch nutmeg, to taste
    • 1 tablespoon paprika
    • 1 pinch salt and pepper, to taste
    • 1 cup water
    • 3 leeks, sliced
    • 4 potatoes, peeled and cubed
    • 5 carrots, peeled and cut into thick slices
    • 3 zucchinis, peeled and cut into thick slices
    • 1 (400g) tin chickpeas, drained
    • 1kg couscous
    • 2 cups hot water
    • 150g butter, softened

    Preparation:40min  ›  Cook:1hour  ›  Ready in:1hour40min 

    1. Heat the oil in a saucepan over medium heat and brown the meat, along with the onion and coriander; stirring well.
    2. Stir in the tomatoes, tomato puree, nutmeg, paprika and cup of water. Season with salt and pepper. Simmer over low heat for 25 minutes.
    3. Add the leeks, potatoes, carrots, chickpeas and zucchini to another saucepan and cover with water. Bring to the boil then simmer till the veggies are soft. Season with salt and pepper.
    4. Meanwhile put the couscous in a large bowl then add the hot water and set aside for 15 minutes till absorbed and the couscous is soft. Add more water if needed.
    5. When the veggies and meat are cooked, add butter to the couscous, mix well with a fork so that the grains do not stick.
    6. Layer the couscous, meat and vegetables separately in bowls.

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