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Tunisian Couscous with Lamb and Vegetables

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Tunisian couscous with tender lamb, carrots, zucchini, chickpeas, and spiced broth.
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Tunisian couscous is a generous family dish of steamed grains, tender lamb, chickpeas, and vegetables brought together with a warmly spiced broth. It is comforting without feeling heavy.

Brown the lamb first, build the broth with spices and vegetables, and keep the couscous fluffy so it can absorb just enough sauce at the table.

Cook the couscous separately and fluff it with a fork before serving; this keeps the grains distinct instead of turning them sticky.

Serving Suggestions

Spoon the lamb, vegetables, and chickpeas over the couscous, passing extra broth and harissa at the table.

A close serving of Tunisian couscous with lamb, vegetables, chickpeas, and broth.

Recipe Notes

The stew can be made one day ahead and refrigerated for up to 4 days. Reheat it gently and prepare fresh couscous for the best texture.

Tunisian couscous with tender lamb, carrots, zucchini, chickpeas, and spiced broth.

Tunisian Couscous with Lamb and Vegetables

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Fluffy couscous topped with tender lamb, chickpeas, vegetables, and a fragrant tomato-spiced broth.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tunisian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb Stew
  • 1 1/2 lb lamb shoulder, cut into 1 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp harissa paste plus more to serve
  • 4 cups low-sodium chicken broth
  • 1 cup diced tomatoes canned or fresh
  • 2 medium carrots, cut into chunks
  • 2 medium zucchini, cut into chunks
  • 1 medium potato, peeled and cut into chunks
  • 1 can chickpeas, drained 15-ounce can
  • 1 tsp kosher salt plus more to taste
Couscous and Garnish
  • 2 cups dry couscous
  • 1/2 cup raisins optional
  • 1/4 cup fresh parsley, chopped

Equipment

  • Heavy Dutch oven
  • Medium saucepan
  • Large bowl
  • Chef’s knife
  • Fork

Method
 

Brown the Lamb:
  1. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
  2. Add the onion and cook for 5 minutes. Stir in the garlic, coriander, cumin, paprika, harissa, and salt and cook for 1 minute.
Simmer the Stew:
  1. Return the lamb to the pot and add the broth and tomatoes. Bring to a simmer, cover, and cook over low heat for 50 minutes.
  2. Add the carrots, zucchini, potato, and chickpeas. Cover and simmer for 25 to 30 minutes more, until the lamb and vegetables are tender.
Prepare Couscous and Serve:
  1. Meanwhile, prepare the couscous according to the package directions. Fluff it with a fork and fold in the raisins if using.
  2. Pile the couscous onto a large platter. Spoon the lamb, vegetables, chickpeas, and broth over the top, scatter with parsley, and serve with extra broth and harissa.

Nutrition

Calories: 650kcalCarbohydrates: 73gProtein: 35gFat: 24gSaturated Fat: 7gCholesterol: 88mgSodium: 890mgFiber: 9gSugar: 9g

Notes

  • Brown the lamb in batches so it develops flavor instead of steaming.
  • Add the zucchini later than the lamb so it stays tender rather than collapsing into the broth.

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