Couscous with Meat and Vegetables


1 cup canned chickpeas
1 lb cubed lamb or beef or a combination of both
1 frying chicken, cut up
1 medium turnip, sliced
1 large onion, chopped
3 carrots, peeled and sliced
kosher salt and black pepper to taste
1/2 tsp saffron threads
1 slice fresh ginger
6 cups beef or chicken stock
1 lb semolina couscous
1 small cabbage, quartered
3 medium zucchini, sliced
1 tsp cayenne pepper (optional)
1/4 tsp ground ginger (optional


  • In a large saucepan layer the chickpeas, meat, turnip, carrots, onion, ginger, cabbage and zucchini.
  • Be sure to season each layer with a little salt, pepper and cayenne.
  • Cover with stock making sure vegetables and meat are completely covered. If they are not covered, add more stock or water.
  • Add the saffron and bring to boil. Reduce heat and simmer for 20 minutes. Remove any scum from the top with a large spoon.
  • Moisten the couscous with cold water, rubbing with your fingers. The couscous will swell a little.
  • Place the couscous in a metal colander and place over the simmer stew and steam for 30 minutes.
  • Remove semolina to a large bowl. Sprinkle with cold water and stir with a spoon to moisten all grains.
  • Return the couscous to the colander and place back over the stew and steam for another 30 minutes.
  • Remove semolina to a warm platter.
  • Arrange meats and vegetables around the couscous and pour the stew liquid over the couscous to moisten.




25 min


1 hr 30 min


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