Lamb and vegetable couscous
Couscous steamed twice, served with lamb, vegetables and chickpeas.
Active time1 h
Cooking1 h 30 min
Total2 h 30 minResting : 25 min
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Ingredients
- 3 cloves of garlic
- 2 carrots
- 1 tsp ground coriander
- 2 courgettes
- 1 turnip
- 2 onions
- 1 green pepper
- 2 potatoes
- 1 cup of pumpkin
- 500 g lamb
- ½ tsp ground cinnamon — optional
- 2 tbsp tomato purée
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2250 ml water
- 4 tbsp olive oil
- 1 tsp paprika
- 1 cup of cooked chickpeas
- 1 pinch of pepper — optional
- 2 tsp salt — optional
- 500 g couscous (dry)
Preparation
Remove the pumpkin seeds. Before you begin, peel and cut the carrots, turnip and potatoes into pieces. Wash and cut the courgettes and deseeded pepper. Peel the pumpkin and cut it into pieces. Peel and chop the onions and garlic. Cut the lamb into pieces measuring 4 centimetres.
3 cloves of garlic2 carrots2 courgettes1 turnip2 onions1 green pepper2 potatoes1 cup of pumpkin500 g lamb- knife
- chopping board
In a mixing bowl, mix the couscous with its 2 tbsp of oil and 0.25 tsp of salt.
4 tbsp olive oil2 tsp salt — optional500 g couscous (dry)- large mixing bowl
Gradually pour in 500 ml of lukewarm water taken from the measured 2250 ml, stirring as you go. Leave to swell for 10 minutes.
2250 ml water- large mixing bowl
- fork
Steam the couscous for 20 minutes in a couscous steamer or a fine-mesh steamer basket. Fluff up the grains with a fork every 10 minutes, then return the couscous to the mixing bowl.
- couscous steamer
- fork
- large mixing bowl
Mix 250 ml of water with 1 tsp of the optional salt. Gradually sprinkle over the couscous, breaking up any clumps, then leave to rest for 10 to 15 minutes.
- container
- fork
- large mixing bowl
While the couscous rests, heat the 2 tbsp of oil for the stew in a stockpot. Brown the lamb for about 8 minutes, then set aside.
- large stockpot
- spoon
- plate
Sauté the onions and garlic in the stockpot for 5 minutes.
- large stockpot
- spoon
Stir in the tomato purée, cumin, coriander, paprika, turmeric and, if desired, cinnamon. Cook for 2–3 minutes.
1 tsp ground coriander½ tsp ground cinnamon — optional2 tbsp tomato purée1 tsp ground cumin½ tsp ground turmeric1 tsp paprika- large stockpot
- spoon
Return the lamb to the pot and pour in the remaining 1500 ml of water. Add the remaining pepper and salt, if using. Bring to a simmer, cover and simmer for 40 minutes.
1 pinch of pepper — optional- large stockpot
- lid
Add the carrots, turnip and potatoes, then continue cooking for 15 minutes.
- large stockpot
- lid
Add the courgettes, pumpkin, chickpeas and pepper. Cook for 20 minutes, until tender; cook for longer if the meat needs it.
1 cup of cooked chickpeas- large stockpot
- spoon
Towards the end of the stew's cooking time, steam the couscous again for 20 minutes, fluffing up the grains with a fork every 10 minutes.
- couscous steamer
- fork
Place the couscous on a large serving platter, pour over a ladleful of the cooking stock and fluff up the grains. Arrange the meat and vegetables on top, then add some stock from the stew.
- large serving platter
- ladle
- fork
Allergens
- Gluten
Sources and credits
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Correction demandée par Roch le 2 novembre 2026 : préparation explicite et cuisine simple. Relecture IA, sans essai en cuisine.
Estimated times.