Libyan Lamb Couscous is a traditional Libyan recipe for a classic dish of couscous served topped with lamb and vegetables which are cooked beneath the couscous and where the couscous is prepared from scratch. The full recipe is presented here and I hope you enjoy this classic Libyan version of: Libyan Lamb Couscous.
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Libyan couscous is a reflection of the country’s rich culinary heritage. Lamb takes centre stage, complementing the mildness of couscous with its robust flavour. Root vegetables like carrots and turnips add a touch of sweetness, while spices such as cumin and coriander infuse aromatic complexity. Chickpeas provide both texture and a distinctive flavour. In this recipe you prepare your own couscous from scratch using durum wheat semolina.
Ingredients:
350g of durum wheat semolina
500g of lamb, cut into chunks
2 carrots, peeled and chopped
2 courgettes, chopped
1 onion, finely chopped
4 garlic cloves, minced
400g tin of chickpeas, drained and rinsed
A handful of fresh flat-leaf parsley, chopped
Salt and freshly-ground black pepper to taste
1 tsp of ground cumin
1 tsp of ground coriander seeds
Olive oil
Method:
Prepare the couscous by sprinkling semolina with water and rolling it into tiny granules. Sieve for uniformity.
Heat olive oil in a large pan over medium heat. Add the lamb and cook, turning, until nicely browned on all sides.
Add the onions and garlic, frying until translucent.
Now add the carrots, courgettes, chickpeas, spices, salt, black pepper, and enough water to cover everything. Bring to a boil, then reduce to a simmer.
Place the prepared couscous in a steamer or colander above the simmering stew and steam for about 20 minutes until fluffy and cooked through.
Fluff up the couscous using a fork or your fingers to prevent clumping.
Serve hot with ladles of the stew, garnished with freshly-chopped flat-leaf parsley.
In Libya, couscous is a communal experience, symbolizing warmth and camaraderie among family members. It’s typically served family-style, with a large platter at the centre of the table. Diners can enjoy it with their fingers or a spoon, savouring the harmony between the fluffy couscous and richly-flavoured stew.
