Mauritanian Lamb Couscous

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Couscous Mauritanien is the national dish of Mauritania, built on tender lamb and seasonal vegetables simmered in a fragrant tomato broth. It is served communally from a single platter and is beloved across the Saharan region for its simple, deeply satisfying flavors.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 20 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 7 gFiber
• 9 gSugar
• 32 gProtein
• 680 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 1800 mcgVitamin A

Ingredients

For the lamb and broth

• 2 tbsp palm oil or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 ripe tomatoes, diced
• 1 lb (450 g) lamb shoulder, cut into 1.5-inch pieces
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 2 bay leaves
• 6 cups water

For the vegetables

• 2 medium carrots, peeled and cut into thick rounds
• 1 small sweet potato, peeled and cubed
• 1 cup butternut squash or pumpkin, cubed
• 1 small eggplant, cut into chunks
• 1/2 small green cabbage, cut into 4 wedges

For the couscous

• 2 cups medium semolina couscous
• 2 cups warm water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp butter, for finishing

Directions

1. Heat the palm oil in a large heavy pot or couscoussier base over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic, tomato paste, and diced tomatoes. Cook for 3 to 4 minutes, mashing the tomatoes with your spoon until a thick sauce forms.
3. Add the lamb pieces and brown lightly on all sides, about 6 to 8 minutes. Sprinkle in the cumin, coriander, turmeric, black pepper, and salt; stir well to coat.
4. Pour in 6 cups of water and add the bay leaves. Bring to a boil, then reduce the heat, cover, and simmer gently for 30 minutes until the lamb is nearly tender.
5. Add the carrots, sweet potato, squash, and eggplant to the pot. Continue to simmer covered for 12 minutes.
6. Lay the cabbage wedges on top of the simmering stew, cover, and cook 8 to 10 minutes more, until the cabbage is just tender and the lamb pulls easily with a fork.
7. Meanwhile, place the couscous in a wide bowl. Stir the salt and olive oil into the warm water, pour it over the couscous, and let stand 10 minutes. Fluff with a fork, then steam over the stew (or set aside covered) for 15 minutes for fluffier grains.
8. Transfer the couscous to a large serving platter and fluff again with a fork, working in the butter. Mound it in the center.
9. Arrange the lamb and vegetables on top of the couscous and ladle 1 to 2 cups of broth around the edges. Serve hot, with extra broth in a small bowl for spooning over each portion.

Cook’s Notes

• A traditional couscoussier produces the fluffiest grains because the couscous absorbs aroma from the stew as it steams above.
• Substitute beef, goat, or even camel meat for the lamb depending on what is regionally available.
• Palm oil gives the most authentic color and flavor, but you can use any neutral vegetable oil in a pinch.
• Add a handful of okra or a peeled cassava chunk with the vegetables for a more coastal Mauritanian variation.
• Always let the couscous rest covered for at least 10 minutes after the first hydration so the grains steam through evenly.

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