Sammah's Libyan Couscous!

>> Tuesday, January 5, 2010

I've had this before and it is absolutley delicious!

From Sammah:

This is the most requested meal that I make and it is very healthy. There are many variations of couscous, but I like the Libyan way; it's a mix of spice and sweet. Enjoy.

You can use a variety of meats, or fish, in a couscous sauce – for the sauce below, I am using lamb. You have to cut the meat, pumpkin, carrot, and potatoes in large chunks – one chunk per serving – to prevent overcooking.


Couscous Sauce

3 Onions cut in 4
1 kg of lamb cubes
2 -3 large potatoes, peeled and halved
5 small zucchinis
2 - 3 carrots, halved
250 grams red pumpkin (i use butternut squash or pumpkin, cut in four chunks
150 grams chickpeas (soaked overnight or canned)
1 teaspoon Chili powder
2 turmeric
1 tablespoon of cinnamon
2 tablespoons of salt
1 tablespon of pepper
2 cans of tomato paste
6 cups of water

  • In a large dutch oven, saute the onions until translucent. I don't use much oil so I end up frying it and adding water so the onions cook with the steam. Add the lamb pieces and brown on all sides. Add the turmeric, cinnamon and chili powder and fry for 1 minute to release the flavours of the spice. Add the tomato paste and let it mix with the lamb and the spices for 2 minutes. Add salt and pepper and then add the water and boil for half an hour. Add the vegetables and cook for another half hour until the vegetables are tender.
  • If there is a lot of broth leftover, use more broth to steam the couscous.


I usually make 2 cups of couscous and use 1 cup water and 1 cup broth

2 cups couscous
2 tablespoons of butter
1 teaspoon salt
1 cup of water
1 cup broth from couscous (this is what gives the couscous a nice flavour of sweet and salty) The squash/pumpkin gives the broth a nice sweet flavour.

  • Bring the water, broth, butter and salt to a boil; add couscous, remove from heat and cover. Leave for 5 minutes and then remove lid and fluff with a fork.
  • I always serve the couscous separately as it is easier to store the leftovers; but for the pic and guests, I serve it together and then serve sauce on the side in another serving dish.


Rana,  January 15, 2010 at 6:35 PM  

I usually make Moroccan couscous, this looks really nice with the broth being added to the couscous...I must try it this way. Will let you know which one we like better.

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