Libyan Couscous

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Authorbaidoone
RatingDifficultyIntermediate

Couscous is the national dish of Libya. It is a famous dish in the Maghreb and North Africa, and the method of preparing it differs from one country to another. In Libya, the way it is prepared is also different, as it is prepared with vegetables, meat and onions and cooked on steam. The couscous meal in Libya is considered a folk heritage that is passed down from one generation to the next, so it preserves its distinctive flavor to this day.

Yields8 Servings
Prep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 mins

 500 grams of couscous
 2 lbs. lamb, boiled and diced
 2 chicken stock cubes
 2 onions, chopped
 1 cup of chickpeas, boiled
 3 carrots, cut into cubes
 2 potatoes, cut into cubes
 3 zucchini, cut into cubes
 2 tablespoons of tomato paste
 3 tablespoons of olive oil
 5 cups of water
 1/2 teaspoon black pepper
 1 teaspoon hot red pepper
 1 teaspoon turmeric
 Salt, to taste

1

In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes color with constant stirring.

2

Add the onions and stir until wilted, then add the tomato paste, spices, chicken broth, and water, stirring constantly.

3

Cover the pot and let it cook for 60 minutes until the meat is tender.

4

Add potatoes and carrots, continue cooking for 10 minutes, then add chickpeas and zucchini. Leave the saucepan for an additional 6 minutes.

5

In a separate saucepan over high heat, add a small amount of broth and bring to a boil.

6

Add the couscous to the broth and cover the saucepan, stirring occasionally.

7

Take the saucepan off the heat and set aside to let the couscous cook on steam.

8

To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the sauce over everything.

Ingredients

 500 grams of couscous
 2 lbs. lamb, boiled and diced
 2 chicken stock cubes
 2 onions, chopped
 1 cup of chickpeas, boiled
 3 carrots, cut into cubes
 2 potatoes, cut into cubes
 3 zucchini, cut into cubes
 2 tablespoons of tomato paste
 3 tablespoons of olive oil
 5 cups of water
 1/2 teaspoon black pepper
 1 teaspoon hot red pepper
 1 teaspoon turmeric
 Salt, to taste

Directions

1

In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes color with constant stirring.

2

Add the onions and stir until wilted, then add the tomato paste, spices, chicken broth, and water, stirring constantly.

3

Cover the pot and let it cook for 60 minutes until the meat is tender.

4

Add potatoes and carrots, continue cooking for 10 minutes, then add chickpeas and zucchini. Leave the saucepan for an additional 6 minutes.

5

In a separate saucepan over high heat, add a small amount of broth and bring to a boil.

6

Add the couscous to the broth and cover the saucepan, stirring occasionally.

7

Take the saucepan off the heat and set aside to let the couscous cook on steam.

8

To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the sauce over everything.

Libyan Couscous

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