Libyan Couscous with Lamb and Vegetables (Couscous bil Lamb)

A traditional and beloved Libyan dish, this couscous recipe combines tender lamb, fresh vegetables, and fragrant spices, all served over fluffy couscous.

Ingredients:

  • 2 cups couscous
  • 500g lamb (cut into cubes)
  • 2 large potatoes (peeled and cut into cubes)
  • 2 large carrots (peeled and cut into slices)
  • 1 zucchini (cut into slices)
  • 1 onion (chopped)
  • 2 tomatoes (chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • Salt and pepper to taste
  • 4 cups water or broth
  • Olive oil for cooking
  • Fresh parsley for garnish

Instructions:

  1. Prepare the Lamb: In a large pot, heat olive oil over medium heat. Add the lamb cubes and brown them on all sides. Remove and set aside.

  2. Cook the Vegetables: In the same pot, add the onions and sauté until soft. Add the chopped tomatoes, tomato paste, and spices (turmeric, cumin, paprika, coriander, cinnamon). Stir and cook for a few minutes until the mixture is fragrant.

  3. Simmer the Lamb: Add the lamb back to the pot, then pour in water or broth. Bring the mixture to a boil, reduce heat, and simmer for about 1 hour, or until the lamb is tender.

  4. Add the Vegetables: Add the potatoes, carrots, and zucchini to the pot, and cook for an additional 20–30 minutes, until the vegetables are tender.

  5. Prepare the Couscous: While the lamb and vegetables are simmering, prepare the couscous according to package instructions. Fluff the couscous with a fork and set aside.

  6. Serve: Place a generous serving of couscous on a plate, spoon the lamb and vegetable mixture over the top, and garnish with fresh parsley.