North African couscous is a generous, aromatic dish deeply rooted in Maghrebi culinary tradition and the culture of sharing. Steamed semolina is paired with a rich stew of lamb, chickpeas, vegetables and spices, where harissa, ginger and saffron create a bold yet balanced flavor profile. A hearty, colorful and satisfying dish, perfect for bringing authentic North African flavors to your table.
Traditional
Spicy
Meat
Omnivore
North African Couscous
North African couscous is a rich and aromatic dish made with steamed semolina, lamb, chickpeas, vegetables and harissa. A hearty and flavorful recipe rooted in Maghrebi culinary tradition.
Ingredients
- Couscous 500 g
- Boneless lamb leg 800 g
- Canned chickpeas 400 g
- Onions 3
- Canned tomatoes 450 g
- Tomato paste 2 tbsp
- Pumpkin 750 g
- Potatoes 3-4
- Eggs 2
- Harissa 2 tbsp
- Saffron 1 pinch
- Ginger 1 pinch
- Extra virgin olive oil q.b.
- Salt q.b.
Tools
- Large pot
- Casserole
- Steamer
- Knife
- Cutting board
Instructions
- Finely chop the onions and gently sauté them in olive oil over low heat.
- Add the diced lamb and brown it evenly.
- Stir in the blended tomatoes, tomato paste and enough boiling water to cover.
- Season with salt, ginger and saffron dissolved in warm water.
- Add the harissa and simmer for about 40 minutes.
- Add the drained chickpeas and cook for another 20 minutes.
- Cook the potatoes in salted water and steam the pumpkin, both cut into chunks.
- Hard-boil the eggs and slice them.
- Prepare the couscous by steaming or rehydrating it with hot broth.
- Serve the couscous topped with the stew, lamb and chickpeas in the center, and vegetables and eggs around.
Nutritional values (per serving)
Calories
690 kcal
690 kcal
Fat
28 g
28 g
Carbohydrates
68 g
68 g
Protein
38 g
38 g
Sugar
9 g
9 g
Fiber
11 g
11 g
Sodium
520 mg
520 mg
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