How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the stew a day in advance and reheat gently before serving.

What can I use instead of preserved lemons?

Lemon zest and a bit of salt can be a quick alternative.

Can I substitute another protein for lamb?

Yes, chicken or beef can be used, but adjust cooking times accordingly.

Is this dish gluten-free?

Substitute couscous with quinoa or millet for a gluten-free version.

Spicy Tunisian Lamb Couscous with Preserved Lemon and Pistachios

Name: Spicy Tunisian Lamb Couscous with Preserved Lemon and Pistachios
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Boneless lamb shoulder; Harissa paste; Garlic cloves; Ground coriander; Ground cumin; Olive oil; Salt and pepper; Couscous; Chicken or vegetable stock; Olive oil; Butter; Salt; Onion; Red bell pepper; Chopped tomatoes; Smoked paprika; Turmeric; Preserved lemons; Dried apricots; Pistachios

Aromatic North African delight

A fragrant and spicy dish, this couscous with lamb is infused with traditional Tunisian spices, complemented by tangy preserved lemons and crunchy pistachios.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb Marinade

Boneless lamb shoulder

1.5 lbs, cut into 1-inch cubes

Harissa paste

2 tbsp

Garlic cloves

3 cloves, minced

Ground coriander

1 tsp

Ground cumin

1 tsp

Olive oil

1 tbsp

Salt and pepper

to taste

For the Couscous

Couscous

2 cups

Chicken or vegetable stock

2 ½ cups

Olive oil

2 tbsp

Butter

1 tbsp

Salt

to taste

For the Aromatic Stew

Onion

1 large, chopped

Red bell pepper

1, sliced

Chopped tomatoes

1 can (14 oz)

Smoked paprika

1 tsp

Turmeric

½ tsp

Preserved lemons

2, finely chopped

Dried apricots

½ cup, chopped

Pistachios

⅓ cup, shelled and halved

Preparation

Marinating the Lamb

Combine Ingredients

In a bowl, combine lamb cubes with harissa, garlic, coriander, cumin, olive oil, salt, and pepper.

Be careful when handling harissa; it can be quite spicy if used excessively.

Toss and Chill

Toss well to coat each cube, cover, and refrigerate for at least 2 hours or overnight.

Rest to Room Temperature

Bring to room temperature 30 minutes before cooking.

Preparing the Couscous

Boil Stock

In a pot, bring stock to a boil and add salt.

Add Couscous

Stir in couscous, olive oil, and butter. Cover and remove from heat.

Toast the couscous lightly in a dry skillet for a nutty flavor before adding the stock.

Fluff and Serve

Let sit for 5 minutes, then fluff with a fork.

Cooking Process

Brown the Lamb

In a heavy-bottomed pot, sear the marinated lamb over medium-high heat until browned on all sides. Remove and set aside.

Sauté Vegetables and Spices

In the same pot, sauté onions and bell peppers until soft. Add tomatoes, paprika, turmeric, and preserved lemons. Simmer for 10 minutes.

Cook the Stew

Return lamb to the pot, add dried apricots. Cover and simmer gently for 1 hour or until lamb is tender.

Plating & Serving