Tunisian Lamb Couscous

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Tunisian Lamb Couscous

(Photo Attributed to Author: GoodSpeedY)

Tunisian Lamb Couscous is a classic dish, and a national favorite. Make sure you use the Harissa sauce seasoning, for authentic results.

Tunisian Lamb Couscous Recipe-

  • 2 lb. (900g) shoulder or leg of Lamb, deboned and cubed
  • 2 large 0nions, peeled and rough chopped
  • 4 tbsp. olive oil
  • 2 tbsp. tomato paste
  • 2 tsp. Harissa sauce, or more, to taste (a must have ingredient!)
  • 5-6 large cloves garlic, peeled and crushed
  • 4 zucchinis, cored, seeded, and chopped into long, wide strips
  • 4 large carrots, peeled, cut in half lengthwise, and crosscut in half
  • 14 oz. (400g) potatoes, peeled and diced small
  • salt, to taste
  • 14 oz. (400g) cooked couscous
  • chopped fresh cilantro leaves, for garnish
  • 2 lemons cut into wedges, for garnish
  1. Heat the oil in a large skillet over medium-high heat, then add in the onions and cubed lamb meat. Sauté until meat and onions are well browned.
  2. Now add in the Harissa sauce and tomato paste, and cook, stirring, for 5 minutes.
  3. Next, add in the zucchini, carrots, and potatoes, reduce heat to medium, and sauté, stirring now and then, for 15 minutes.
  4. Pour enough water into the skillet to cover the cooking ingredients by about 3″ (7.5cm), and stir well. Adjust heat so the dish is cooking at just a lively simmer, and cook for a full hour, uncovered.
  5. After an hour, see if the liquid has reduced to a thick stew consistency. If not, raise the heat a little, and cook a bit longer.
  6. Do a taste test, and adjust Harissa and salt if necessary.
  7. Serve your Tunisian Lamb Couscous over freshly cooked couscous, with chopped cilantro and lemon wedges as garnishes.