World Flavors Cookbook

Couscous with Lamb

Name: Couscous with Lamb
Cook time: 120 min
Cuisine: Libya
Ingredients: 1kg semolina couscous 1kg lamb shoulder, cut into pieces 3 carrots, peeled and halved 3 turnips, peeled and halved 1 cup chickpeas, soaked 1 tbsp ras el hanout 1 tbsp harissa Olive oil Salt

Steamed semolina served with a generous topping of slow-cooked lamb, vegetables, and spicy harissa.

Cuisine: Libya

Ingredients

1kg semolina couscous 1kg lamb shoulder, cut into pieces 3 carrots, peeled and halved 3 turnips, peeled and halved 1 cup chickpeas, soaked 1 tbsp ras el hanout 1 tbsp harissa Olive oil Salt

Instructions

Steam the couscous in a traditional couscoussier until light and fluffy. Meanwhile, simmer the lamb with onions, ras el hanout, and salt in a large pot. Add chickpeas and vegetables gradually according to their cooking times. Serve the couscous in a large platter, topped with the meat and vegetables, and a generous ladle of the spicy broth.