Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Lamb Couscous

Lamb Couscous

Provided by: Chef Olivier Muller
Served at: DB Bistro Moderne

  • Type of Dish: Main Courses
  • Servings: 2
  • Cuisine: North African, Middle Eastern
  • Special Requests: Budget-Friendly
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

Ingredients

4 pieces lamb stew meat, bone in
4 tbsps. olive oil
1 tbsp. za’atar
1 tbsp. harissa
2 pieces chicken drumsticks
2 pieces merguez sausage
½ onion, diced
2 plum tomatoes, diced
3 cloves garlic, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
½ can cooked chickpeas
¼ cup dry semolina couscous
1 spoon golden raisins, plumped in hot water
2 sprigs mint, chopped
Salt and pepper to taste

Instructions

Season lamb with salt and pepper. In a large pot, heat 2 tablespoons of olive oil and brown the lamb over medium heat.

When lightly browned, sprinkle lamb with the za’atar and add the harissa paste. Cook for a minute until the spices are fragrant, then add just enough water to barely cover the lamb. Bring to a gentle simmer and cover. Let cook approximately 2 hours, adding additional water as necessary, until lamb is tender.

In a sauté pan, brown the chicken drumsticks and merguez in olive oil until nicely browned and the merguez are cooked through. Transfer the chicken to the pot with the lamb; reserve the merguez separately.

Using the same sauté pan as for the chicken and merguez, add 1 tablespoon olive oil and sauté the bell peppers, zucchini, onion, chickpeas, and garlic until lightly browned. Transfer the vegetables to the lamb stew pot and continue to cook another 30 minutes. The stew is done when the lamb is tender and the chicken is cooked through.

While the stew is cooking, steam the couscous according to the directions on the box. Once it is cooked, fluff it with a fork. Add the raisins, chopped mint, and salt and pepper to taste.

Assembly:
Divide the couscous into two individual bowls, ladle on the lamb stew with the vegetables, and top with the merguez and chicken leg and garnish with a sprig of fresh mint. (Published 2008)
Advertisement

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising