Couscous bil Laḥm
The Quirky Foodster Team
Ingredients
- Couscous — 2 cups (350 g / 12 oz)
- Lamb, cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Carrots, sliced — 2
- Turnips, cubed — 2
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Oil — 3 tbsp
- Bouillon cube — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and brown the lamb pieces on all sides.
- Add the onion and cook until softened.
- Stir in the cumin and paprika, cooking briefly.
- Add the water, bouillon cube, carrots and turnips, then bring to a boil.
- Cover and simmer for 45–50 minutes until the lamb is tender.
- Meanwhile, prepare the couscous according to package instructions, steaming or fluffing with a fork after hydrating.
- Season the stew with salt and pepper.
- Mound the couscous on a large platter and top with the lamb and vegetables, spooning over some of the broth.
Introduction: Steamed couscous served with tender braised lamb and root vegetables, a comforting midday meal found across Mauritanian households.
Cultural Background: Couscous reflects Mauritania’s Maghrebi culinary ties, prepared here with lamb and vegetables in a style similar to broader North African tradition but adapted with local spicing and everyday family cooking habits.
Tips: Fluff the couscous well with a fork or your fingers to keep the grains light and separate. Simmer the lamb gently rather than boiling hard, so the meat stays tender.
Variations: Add chickpeas along with the vegetables for extra heartiness. Use chicken in place of lamb for a lighter version.
Storage: Refrigerate couscous and stew separately in airtight containers for up to 3 days.
Reheating: Reheat the stew gently on the stovetop; refresh the couscous with a splash of water and steam or microwave briefly.
Nutrition: Per serving (approx.): 480 kcal, 28 g protein, 18 g fat, 52 g carbohydrate.
FAQs:
Q: Can I use instant couscous?
A: Yes, most modern couscous is pre-steamed and only needs
Q: What vegetables are traditional?
A: Carrots, turnips and onion are common, though the exact mix
- Couscous — 2 cups (350 g / 12 oz)
- Lamb, cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Carrots, sliced — 2
- Turnips, cubed — 2
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Oil — 3 tbsp
- Bouillon cube — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Salt and pepper — to taste
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