Mauritanian Couscous with Lamb and Vegetables
Local name: الكسكس
In short: Fine couscous steamed over a lamb and vegetable stew, piled on a platter with chickpeas, carrots, turnip and squash. It takes about 2 h 30 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 50 min
- Total
- 2 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 710 kcal
Couscous is a celebration dish in Mauritania, cooked for weddings, Eid and when guests arrive. The grains are steamed twice over a pot of lamb stew so they take on its flavor, then heaped on a big platter. The meat, chickpeas and vegetables go on top, and broth is ladled over just before serving. Everyone eats from the shared dish, usually with a spoon or the right hand.
Instructions
- Heat the oil in the bottom pot of a couscoussier, or a large pot. Brown the lamb in batches for about 8 minutes, then add the onions and cook for 6 minutes.
- Stir in the tomato paste, pepper and salt for 1 minute. Add the water and bring to a boil, skim, then cover and simmer for 45 minutes.
- Put the couscous in a wide bowl. Dissolve the salt in 250 ml of the warm water and sprinkle it over, rubbing the grains with your fingers. Rub in the oil and leave for 10 minutes.
- Add the chickpeas, carrots and turnips to the stew. Set the steamer basket on top, add the couscous loosely and steam uncovered for 20 minutes.
- Tip the couscous into the bowl. Sprinkle with the remaining 150 ml warm water and break up lumps with a fork, then steam again for 15 minutes while the squash and zucchini join the stew.
- Cook the vegetables for 15 minutes, until all are tender and the lamb is falling off the bone. The lamb should reach at least 63°C (145°F) and be very tender.
- Pile the couscous on a large platter and make a well in the center. Arrange the lamb and vegetables on top and ladle over some broth. Serve the rest on the side.
Tips
- No couscoussier? Use a large pot with a metal colander set over it, covering the gap with foil. A tight lid is needed.
- To skip steaming, pour 500 ml boiling stew broth over precooked couscous, cover for 5 minutes and fluff. It will be softer but still good.
Questions and answers
Why is the couscous steamed twice?
The first steam cooks the grains partway and the second makes them light and fluffy. Sprinkling with water between steams stops them from clumping.
Can I use goat or chicken?
Yes. Goat takes the same time as lamb, and chicken pieces need about 30 minutes in the stew.
Can leftovers be reheated?
Keep the couscous and stew separately for up to 3 days in the fridge. Reheat the stew and steam or microwave the couscous with a splash of water.
How long does it take to make Mauritanian Couscous with Lamb and Vegetables?
About 2 h 30 min in total: 40 min of preparation and 1 h 50 min of cooking.
How many calories are in Mauritanian Couscous with Lamb and Vegetables?
About 710 kcal per serving, with 35 g of protein, 85 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 710 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 85 g |
| Fat | 25 g |
| Fiber | 11 g |
| Sugar | 10 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
