Libyan Couscous with Lamb, Pumpkin and Chickpeas
Local name: كسكسي
In short: Steamed couscous under a tomato sauce of lamb, pumpkin, potatoes and chickpeas, topped with sweet fried onions. A Libyan Friday and festive meal. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 870 kcal
Libyan couscous is a Friday and celebration dish. The grains are steamed over the pot where a red, lightly spiced lamb sauce simmers with chickpeas, pumpkin and potatoes, then mounded on a platter and moistened with the sauce. Onions cooked slowly until sweet go over the top. It is eaten from a shared platter, often with spoons.
Instructions
- Heat the oil in a large pot and brown the lamb for 8 minutes. Add the onions and cook for 6 minutes, then stir in the garlic, tomato paste and all the spices for 2 minutes.
- Pour in the water and salt, bring to a boil, then cover and simmer for 45 minutes.
- Start the onion topping. Cook the sliced onions in the oil over medium-low heat for 25 minutes, stirring now and then, until deep golden and sweet. Stir in the sugar and pepper.
- Mix the couscous with 125 ml (1/2 cup) of the water, the salt and 1 tablespoon of the oil. Rest for 10 minutes, then rub the grains between your fingers to break up lumps.
- Add the pumpkin, potatoes, carrots and chickpeas to the stew. Set a steamer basket lined with cheesecloth over the pot, add the couscous, cover and steam for 20 minutes.
- Tip the couscous into a bowl, sprinkle with the remaining water, rub in the remaining oil and fluff with a fork. Steam again for 15 minutes while the vegetables finish cooking.
- Mound the couscous on a large platter and moisten with a few ladles of sauce. Arrange the lamb and vegetables on top, spoon over the onions and serve with extra sauce on the side.
Tips
- With instant couscous, skip the steaming. Pour 600 ml (2 1/2 cups) of boiling salted water over it with the oil, cover for 10 minutes and fluff.
- Keep the sauce slightly loose, because the couscous soaks up a lot of liquid. Taste it before serving and add a pinch of chili if you like more heat.
Questions and answers
Can I make Libyan couscous ahead?
Make the sauce up to 2 days ahead, since it improves overnight, and steam the couscous fresh. Leftover couscous reheats well with a splash of sauce.
Can I use chicken or beef instead of lamb?
Yes. Bone-in chicken thighs need about 35 minutes of simmering, and beef chuck needs roughly the same time as lamb.
What makes Libyan couscous different from other North African versions?
The sauce is red and tomato-based with turmeric and cumin, the vegetables are cooked in big pieces, and the platter is finished with sweet fried onions.
How long does it take to make Libyan Couscous with Lamb, Pumpkin and Chickpeas?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Libyan Couscous with Lamb, Pumpkin and Chickpeas?
About 870 kcal per serving, with 44 g of protein, 98 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 870 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 98 g |
| Fat | 34 g |
| Fiber | 12 g |
| Sugar | 14 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
