Couscous with Lamb

5 from 7 votes
Prep Time 1 hr 30 mins
Cook Time 1 hr 10 mins
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 200 kcal


  • 500 g Couscous
  • 2 Pc. Onions
  • 1 l Water
  • 2 Pc. Garlic cloves
  • 180 ml Olive oil
  • 100 g Tomato paste
  • 3 Pc. Carrots
  • 3 Pc. Potatoes
  • 2 Pc. Zucchinis fresh
  • 5 Pc. Fresh peppers
  • 4 Pc. Cloves
  • 1 tsp Turmeric
  • 1 tbsp Salt
  • 50 g Sultanas
  • 50 g Chickpeas
  • 800 g Rack of Lamb
  • 1 Pc. Sprig of thyme
  • 1 Pc. Rosemary sprig
  • 20 g Butter


  • First the vegetables are washed. Quarter the zucchini, halve the potatoes and carrots. Now put the olive oil in a large saucepan.
  • Cut the garlic and onions into small pieces and sauté them in the olive oil. Add tomato paste, turmeric and salt and roast well. Deglaze with water and let the brew simmer for 10 minutes.
  • Add the carrots and potatoes and cook until the potatoes and carrots are firm to the bite, then add the zucchinis. Make sure that the vegetables are lightly covered with the stock. Let simmer until the vegetables are soft.
  • Mix the couscous with a little salt and olive oil in a bowl, add the cloves.
  • Put the couscous in a steamer, then place it over another saucepan filled with water and steam for 20 minutes.
  • Add the sultanas and chickpeas to the stock with the vegetables and heat.
  • After 20 minutes, put the couscous in a large bowl and remove the cloves. Gradually add the vegetable stock until the couscous is covered and mix well.
  • Fry the rack of lamb in a pan with butter, rosemary and thyme and then place in the oven for 30 minutes at 170 ° C.


Serving: 100gCalories: 200kcalCarbohydrates: 14.9gProtein: 7.9gFat: 12.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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