Meat couscous

Meat couscous is a unique, nutritious and tasty dish, suitable for the cold season.
Perfect for dinners or informal lunches, it is served with meat and vegetables, usually potatoes, peppers and chickpeas. In Trapani, fish couscous, Trapanese-style couscous, is prepared with soup fish. In North African cuisine the variations are endless: in Morocco it is prepared with lamb or chicken meat enriched with saffron, in Tunisia instead lamb, beef or mutton is used, accompanied by a soup based on tomato and spices that characterize the dish for its intense and spicy taste. Traditionally, couscous is served in a tajine, usually made of terracotta or ceramic, characterized by a plate at the base and a conical-shaped lid with an upper opening hole which also allows steam cooking if necessary. If you want to bring a tasty and different dish to the table, try making our meat couscous recipe.


Scope Single dish, second course
Total time 1 not 10 minutes
  • 500 g durum wheat semolina for couscous medium grain
  • 800 g leg of lamb or mutton cut into pieces alternatively beef
  • 600 ml tomato puree
  • 200 g ceci already boiled
  • 1 onion
  • 4 potatoes
  • 1 Red pepper
  • 1 green pepper
  • 1 teaspoon paprika
  • 1 teaspoon curcuma
  • 1 teaspoon curry
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.
  • chili pepper to taste
  • hot water to taste to cover the cooking meat
  • Prepare the couscous as per the basic recipe. You can stick it by hand or. to speed up. you can use the pre-cooked one.
  • Take the pieces of meat, rinse them under running water and set them aside to drain. If necessary, dry them with kitchen paper.

  • Place the onion that you have previously washed and cut into pieces into a pan. Fry it with a little oil and, as soon as it has browned, add the pieces of lamb. Brown the meat on all sides over medium-high heat, being careful not to burn the onion. Mix occasionally with the help of a wooden spoon.

  • Add the tomato puree, mix and add the spices: paprika, turmeric, curry, chilli and pepper. Mix well, cover with a lid and cook for 10 minutes over medium heat.

  • After 10 minutes, add 1 glass of hot water and mix. Cover with the lid and cook for another 15 minutes. You should get a thick soup but not too much. Add more hot water if necessary, the sauce must be rather soft to best season the semolina.

  • At this point, add the potatoes, peeled and cut into 4 wedges, the chickpeas and the hot water until everything is covered. Cover and continue cooking for another 25 minutes. Before the potatoes are cooked and fall apart, add salt to taste. It is important to add salt almost at the end of preparation, in this way you will obtain very tender meat.

  • Almost at the end of cooking, add the peppers, washed and cut into slices, and cook for another 5 minutes.

  • At the end of cooking, transfer the couscous to a large plate or tajine, drizzle it with plenty of boiling sauce. Stir until the liquid is absorbed and let it rest covered for at least an hour before serving.

  • Move on to plating: arrange the hot pieces of lamb in the center of the couscous and the vegetables, positioning them in a radial pattern. Your couscous is ready to be enjoyed!

We used already boiled chickpeas, but if you prefer you can use dried ones: leave 100 g of them to soak overnight in cold water, then rinse them and boil them until completely cooked.
The cooking of the meat varies according to the size of the pieces you are going to use but not only. Young lamb, compared to adult mutton, will have more tender meat so cooking times will be shorter.
Those who don't like lamb can replace it with chicken or turkey.


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