Lamb Couscous

Written by Asma

July 20, 2021

Lamb Couscous is a Tunisian and Moroccan dish made on Eid El Adha, accompanied by vegetables and meat, a rich and perfectly balanced dish.

Lamb Couscous

Today I am offering you one of the favorite dishes of the Moroccan and Tunisian Kitchen couscous, which can be enjoyed with lamb with vegetables, with chicken or even royal with merguez! A specialty that comes to us from the north of Africa and that can be found in every house in Algeria, Morocco and Tunisia
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Course: Main Dish
Cuisine: Tunisian
Keyword: couscous
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 356kcal
Author: Asma


  • 1 small shoulder of lamb; chopped into cuts
  • 2 large onions
  • 1 clove of garlic
  • 3 beautiful ripe tomatoes
  • a few sprigs of fresh coriander
  • 1/2 tablespoon of ground coriander and 1/2 teaspoon ras el hanout
  • 1 tsp sweet paprika
  • 2 tbsp of tomato paste or a little more according to taste
  • 1/2 tsp harissa
  • 1 pinch of salt about 1 tbsp
  • 3 tbsp sunflower oil
  • 1 handful of dried chickpeas soaked from the day before or failing that, in a tin can
  • 3 zucchini 3 carrots, 3 large turnips
  • 1 1/2 lbs of fine semolina
  • 3 or 4 tbsp of oil to moist the couscous
  • 2 glasses of water
  • 1/2 Cup of semi-salted butter


  • Add the oil, ground coriander, ras el hanout, sweet paprika, salt, pepper, harissa, lamb and chickpeas
  • Sauté your ingredients over medium heat for about 15to 20 minutes, stirring as often as possible and adding a glass of water if necessary (if it sticks)
  • then cover the double food steamer with about 2.5 liters of water and cook
  • Steaming the semolina couscous:
  • Prepare the semolina couscous:
  • put the fine couscous in a large bowl; (it is a kind of basin to work the couscous)
  • Add 2 tbsp of oil and quickly work the semolina couscous with your hands.
  • Add 3 large bowls of water and work it by rolling the grains on the palms of your hands until they are moist.
  • Place the semolina in the double steamer and set it aside
  • Meanwhile; peel and wash the vegetables, scrape the skin of the zucchini
  • Cut them in half and then lengthwise
  • As soon as the sauce boils, add the tomato paste
  • Place on top of the couscous steamer basket
  • Cook over medium heat until steam escapes.
  • Remove the semolina couscous from the bowl and place it in the double steamer
  • let cool a little, then add a large glass of water and salt (2 or 3 tbsp)
  • Repeat the same process to work the semolina couscous like the first time
  • Cook the couscous in the steamer for about 10 minutes
  • To the sauce, add the turnips and carrots to the sauce and the zucchini 10 minutes before the end of cooking
  • Place the semolina couscous steamer on the heat and let simmer for 20 to 25 minutes
  • when the semolina couscous is ready, take it out and let it cool a little
  • Add the butter and work it quickly one last time
  • Put the semolina couscous in a large couscous plate
  • Place the chickpeas on top and the vegetables all around
  • Sprinkle generously with the sauce and enjoy with the hot meat and the fresh watermelon!
  • Serve and enjoy your couscous!


Calories: 356kcal | Carbohydrates: 73g | Protein: 13g | Fat: 4g
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  1. OscarJames

    Great recipe.

    • Asma

      We are glad you enjoyed preparing one of our recipes

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