Name: Tunisian Lamb Couscous with Chickpeas and Vegetables
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 hearty bowls
Cuisine: Tunisian
Ingredients: 2 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch chunks; 3 tbsp olive oil; 1 large yellow onion, finely chopped; 5 garlic cloves, minced; 2 tbsp tomato paste; 1 tbsp ras el hanout; 2 tsp ground caraway seeds; 1 tsp harissa paste, plus extra for serving; 6 cups low-sodium chicken or lamb stock; 1 cinnamon stick; 1 bay leaf; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground turmeric; Kosher salt and freshly ground black pepper, to taste; 3 medium carrots, peeled and cut into 2-inch pieces; 1 small butternut squash, peeled and cubed (about 3 cups); 1 medium white turnip, peeled and quartered; 2 medium zucchini, sliced into thick rounds; 1 red bell pepper, cut into wide strips; 1 (15 oz) can chickpeas, drained and rinsed; 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh flat-leaf parsley; 2 1/2 cups dry medium semolina couscous; 3 tbsp olive oil; 1 tsp fine sea salt; 2 1/2 cups warm water; 2 tbsp unsalted butter, cut into pieces

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A Friday-family classic from coastal Tunisia, this slow-simmered lamb stew floats on a bed of fluffy semolina couscous, perfumed with ras el hanout, caraway, and a whisper of harissa. Chickpeas, butternut squash, and root vegetables round out the bowl with sweet, earthy balance.

Prep Time25 mins

Cook Time90 mins

Total Time115 mins

Servings6

Yield6 hearty bowls

Nutrition Facts

Per serving (estimated)

580 kcalCalories
22 gFat
6 gSaturated Fat
52 gCarbs
8 gFiber
9 gSugar
36 gProtein
680 mgSodium
920 mgPotassium
110 mgCalcium
5.5 mgIron
52 mgVitamin C
920 mcgVitamin A

Ingredients

For the lamb and aromatics

2 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch chunks
3 tbsp olive oil
1 large yellow onion, finely chopped
5 garlic cloves, minced
2 tbsp tomato paste
1 tbsp ras el hanout
2 tsp ground caraway seeds
1 tsp harissa paste, plus extra for serving

For the simmering liquid

6 cups low-sodium chicken or lamb stock
1 cinnamon stick
1 bay leaf
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
Kosher salt and freshly ground black pepper, to taste

For the vegetables

3 medium carrots, peeled and cut into 2-inch pieces
1 small butternut squash, peeled and cubed (about 3 cups)
1 medium white turnip, peeled and quartered
2 medium zucchini, sliced into thick rounds
1 red bell pepper, cut into wide strips
1 (15 oz) can chickpeas, drained and rinsed
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

For the couscous

2 1/2 cups dry medium semolina couscous
3 tbsp olive oil
1 tsp fine sea salt
2 1/2 cups warm water
2 tbsp unsalted butter, cut into pieces

Directions

Pat the lamb dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and brown the lamb in batches, about 3 minutes per side. Transfer the browned pieces to a plate.
Reduce the heat to medium, add the remaining 1 tablespoon olive oil, and cook the onion until soft and lightly golden, about 6 minutes. Stir in the garlic, tomato paste, ras el hanout, caraway, and harissa and cook until fragrant, about 2 minutes.
Pour in the stock, add the cinnamon stick, bay leaf, cumin, coriander, and turmeric, and scrape up any browned bits from the bottom of the pot. Return the lamb and its juices, bring to a boil, then cover and simmer gently for 45 minutes, until the lamb is fork-tender.
Add the carrots, butternut squash, and turnip to the pot, cover, and simmer for 20 minutes. Stir in the zucchini, bell pepper, and chickpeas and continue simmering uncovered for 10 more minutes, until the vegetables are tender and the broth has reduced slightly. Discard the cinnamon stick and bay leaf, fold in the cilantro and parsley, and season to taste.
Meanwhile, place the dry couscous in a wide bowl. Drizzle with olive oil and sprinkle with salt, then rub the grains between your fingertips until evenly coated. Pour the warm water over the couscous, cover with a clean kitchen towel, and let rest for 10 minutes.
Fluff the couscous with a fork, breaking up any clumps. For a more traditional texture, transfer it to a steamer basket set over a pot of simmering water and steam, covered, for 15 minutes; otherwise stir in the butter and cover to keep warm.
To serve, mound the couscous on a large platter or shallow bowls. Arrange the lamb pieces and vegetables on top and spoon some of the golden broth around the edges. Pass extra harissa and lemon wedges at the table.

Cook’s Notes

For the deepest flavor, ask your butcher for bone-in lamb shoulder; the bone enriches the broth as it simmers and adds body.
Traditional Tunisian couscous is steamed three times over the bubbling stew; a single 15-minute steam still gives a much lighter, fluffier grain than the quick absorption method.
Add a small pinch of saffron threads to the stock with the cinnamon stick for a deeper golden color and floral aroma.
Tunisian harissa ranges from smoky and mild to fiery; start with 1 teaspoon and adjust up to 2 teaspoons depending on the brand.
The stew actually tastes better the next day, so consider making it a day ahead and reheating with a splash of stock before serving.