Mutton couscous


Use Mutton if you can get it, otherwise any stewing cut of meat would be fine except pork. Lamb is good.

This recipe is ascribed to Algeria.

This traditional recipe needs a large saucepan with a steamer top.

Lamb couscous ready for devouring

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


225 g each
carrots, green beans, onions, and courgettes or turnips
cloves garlic peeled and chopped
1 kg
mutton or lamb cut into 8 pieces approx
30 ml
Zaytoun FAIRTRADE Palestinian olive oil
225 g
dried, organic chickpeas
5 ml
5ml each
FAIRTRADE ground ginger, salt, and FAIRTRADE ground cinnamon
450 g
Zaytoun FAIRTRADE couscous
500 ml
warm water
50 g
50 g
fresh parsley


Soak the chickpeas overnight in cold water, or for 4 to 6 hours, and simmered for 1 to 2 hours.

Trim and peel the veg and cut into 1 cm cubes / chunks.

Fry the garlic gently with the mutton in the oil.

After 5 mins add the hard veg like carrots and the chick peas and cover generously with water.

Add the salt, cinnamon, and ginger, and simmer for 45 minutes to 1 hour until the meat is tender.

Meanwhile in a basin mix the couscous with half the water breaking up any lumps with a fork. The couscous absorbs all of the water.

Pile the couscous into the steamer and place over the stew for 15 minutes. The steam needs to rise through the couscous.

Remove from the stew and stir in the other half of the warm water. Cut the butter into small pieces and place back on top of the stew for the last 15 minutes.

Also at this point add the softer vegetables.

To serve:

Pile the couscous onto a large serving dish and hollow out the centre. With a slotted spoon move the meat and veg into the dell. Sprinkle the parsley over the meat, and serve the juices as a gravy in a gravy boat.

Serve with Harissa, a tomato sauce spiced with tabasco.

Beware, large appetites needed.


The lucky number 7 is important. Seven vegetables should be used.