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No. 0321 Middle Eastern Free recipe

Tunisian Lamb Couscous with Chickpeas and Chili

Steamed fine couscous soaked in a paprika-red lamb broth and topped with fork-tender lamb, whole potatoes, carrot, soft onions, chickpeas and a blistered long green chili. Hearty and warmly spiced with harissa and caraway, this is a Friday family dish from the Tunisian table.

4.6 from 212 cooks

Couscous topped with braised lamb, chickpeas, green chili, carrot and potatoes in a patterned bowl
Photo: BOCHRA bouneb on Pexels
Prep
25 min
Cook
1 hr 45 min
Total
2 hr 10 min
Serves
4
Level
Medium
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Method 6 steps

  1. Brown the lamb in the olive oil in a large pot over medium-high heat for 6 to 8 minutes. Add the onion and cook for 4 minutes.

  2. Stir in the tomato paste, harissa, caraway and paprika and fry for 1 minute until the oil turns brick red.

  3. Add the water and 2 teaspoons salt, bring to a boil and simmer, partly covered, for 45 minutes.

  4. Add the carrots, potatoes, whole onions and chickpeas and simmer for 30 to 35 minutes until the vegetables are tender. Lay the chilies on top for the final 10 minutes to soften.

  5. Meanwhile, rub the couscous with a little oil, moisten with 1 cup of the hot broth, cover for 10 minutes, then fluff with the butter. Steam it over the pot in a lined colander for 15 minutes for extra lightness.

  6. Pile the couscous into shallow bowls, ladle over broth until it is well moistened, then arrange the lamb, vegetables, chickpeas and a chili on top.

Tap a step to mark it done.

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