Mauritanian Lamb and Vegetable Couscous
A Mauritanian-style lamb and vegetable couscous with chickpeas and a warmly spiced broth. Vegetable choices and seasoning vary by household.
Prep
30m
Cook
1h 40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Couscous
- 450gCouscous
Stew
- 0.9kgLamb Shoulder (cut into chunks)
- 220gChickpeas (soaked)
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 250gTomato (finely chopped)
- 220gCarrot (cut into large pieces)
- 250gZucchini (cut into large pieces)
- 45mlVegetable Oil
- 7gCumin Powder
- 7gCoriander Powder
- 4gTurmeric Powder
- 12gSalt
- 4gBlack Pepper
- 1.3lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until softened.
- 02
Stir in the garlic, then add the lamb shoulder and cook until lightly browned.
- 03
Add the tomato, chickpeas, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Stir well.
- 04
Pour in the water and bring to a boil, then lower the heat and simmer until the lamb and chickpeas are nearly tender.
- 05
Add the carrot and cook until it begins to soften, then add the zucchini and continue simmering until all the vegetables are tender and the broth is flavorful.
- 06
Prepare the couscous until fluffy and tender, following its package directions.
- 07
Spoon the lamb, vegetables, and broth over the couscous.
Ratings & Reviews
Log in to rate and review this recipe.