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Lamb Couscous    HT  MC  Moroccan  75mins



Serves 4    Hot  Lamb  Vegetables  Herbs  Main Course    Eggless  Morocco  North African  Africa



450g/1lb Uncooked Couscous 

450g/1lb Lamb or Veal, cut into 2.5cm/1 inch cubes 

1 small Cabbage, chopped

450g/1lb Onions , sliced

225g/8oz Pumpkin, cut into 2.5cm/1 inch chunks 

125g/5oz Butter 

Salt and Pepper 


3 large Tomatoes, roughly chopped

125g/5oz Aubergine (eggplant) 

225g/8oz Carrots. sliced

1 Chili Pepper, chopped

25g/1oz freshly chopped Coriander




1. Place the meat, half the onions, all the cabbage,  pumpkin, half butter, salt and pepper  in a large saucepan. Cover with water then bring to the boil over a medium high heat. Reduce the heat, then simmer for 30 minutes.


2. Add the tomatoes, the eggplant (chopped but not peeled), the remaining onions,  carrots, chilies, and chopped coriander and mix well.  Adjust the seasoning  if necessary, bring to the boil the reduce the heat and simmer for a further 30 minutes, adding a little more water if necessary.


3. 15 minutes before serving, place the couscous in a large serving bowl and cover with of boiling water making sure there is 12mm/1/2 inch of water above the couscous. Cover and leave to stand for about 10 minutes.  


4. To serve - fluff the couscous up with a fork, add the remaining butter and mix well. Pile the meat mixture over the top of the couscous and serve immediately.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Moroccan Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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