Tunisian Couscous with Lamb

Ingredients

• 600g lamb shoulder, cubed
• 3 cups couscous
• 3 carrots, chunked
• 2 courgettes, chunked
• 1 turnip, chunked
• 1 can chickpeas
• 2 tbsp tomato paste
• 2 tbsp harissa
• 1 onion, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• Pinch saffron
• 3 tbsp oil
• Butter for couscous

Instructions

1. Brown lamb with onion in oil; stir in spices and harissa.
2. Add tomato paste and 1.5 litres water.
3. Simmer covered 1 hour.
4. Add root vegetables; cook 25 minutes.
5. Add courgettes and chickpeas; cook another 15 minutes.
6. Soak couscous in equal hot stock for 5 minutes; fluff with butter.
7. Pile couscous on a platter; top with lamb, vegetables and plenty of broth.

Serving suggestions

• Eat from a shared platter.

Storage & reheating

Keeps 3 days; couscous reheats with broth.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions