Main Course · Dinner · African ·

Traditional Tunisian Borzguene with Dry Fruits

Name: Traditional Tunisian Borzguene with Dry Fruits
Prep time: 55 min
Cook time: 165 min
Total time: 220 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 2 lbs, lamb shoulder, cut into chunks; 1 large, onion, finely chopped; 3 cloves, garlic, minced; 2 tbsp, olive oil; 1 tsp, ground cumin; 1 tsp, cinnamon; 1 tsp, black pepper; 1 tsp, salt; 1 cup, beef stock; 1 cup, water; 14 oz can, diced tomatoes; 2 cups, semolina couscous; 1.5 cups, water; 2 tbsp, olive oil; 1 tsp, salt; 1/2 cup, dried apricots, chopped; 1/2 cup, raisins; 1/2 cup, dried figs, chopped; 1/4 cup, slivered almonds; 1 tbsp, honey; 1/2 cup, orange juice; 1 tsp, turmeric; 1/2 tsp, cayenne pepper (optional); 1/2 tsp, coriander powder

A classic Tunisian dish offering a savory-sweet delight with tender lamb, fluffy couscous, and vibrantly sweet dried fruits, perfect for a festive occasion.

4.1(621 reviews)

·By Ethan Brooks·January 5, 2026

Traditional Tunisian Borzguene with Dry Fruits — Main Course served and photographed from above

Prep

55 min

Cook

2 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Stew

For the Couscous

For the Dry Fruits Mix

For the Spice Mix

Nutrition

Per serving

Calories: 661 kcal
Protein: 33.7 g
Carbs: 58.1 g
Fat: 34.8 g
Fiber: 6.1 g

Whole recipe

Total

Calories: 3968 kcal
Protein: 202.3 g
Carbs: 348.8 g
Fat: 208.8 g
Fiber: 36.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs lamb shoulder, cut into chunks	1800	160	0	130	0
1 large onion, finely chopped	60	1.5	14	0	2.5
3 cloves garlic, minced	15	0.6	3	0	0.2
2 tbsp olive oil	240	0	0	28	0
1 tsp ground cumin	8	0.4	1	0.5	0.6
1 tsp cinnamon	6	0.1	2	0.1	1
1 tsp black pepper	6	0.2	1.5	0.1	0.5
1 tsp salt	0	0	0	0	0
1 cup beef stock	15	2	1	0.5	0
1 cup water	0	0	0	0	0
14 oz can diced tomatoes	90	4	20	0.5	4
2 cups semolina couscous	600	20	120	2	8
1.5 cups water	0	0	0	0	0
2 tbsp olive oil	240	0	0	28	0
1 tsp salt	0	0	0	0	0
1/2 cup dried apricots, chopped	156	2	40	0	4.5
1/2 cup raisins	217	2	58	0	3
1/2 cup dried figs, chopped	190	2	48	1	7
1/4 cup slivered almonds	200	7	7	18	4
1 tbsp honey	64	0	17	0	0
1/2 cup orange juice	56	1	13	0	0
1 tsp turmeric	9	0.3	2	0.2	0.7
1/2 tsp cayenne pepper (optional)	3	0.1	0.5	0.2	0.3
1/2 tsp coriander powder	4	0.2	0.8	0.2	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine Spices and Lamb
Combine lamb chunks with cumin, cinnamon, black pepper, and salt.
2
Rub Spices
Rub spices evenly over the lamb.
3
Refrigerate
Cover and refrigerate for 1 hour.
Tip: Allow the lamb to reach room temperature before cooking.

Preparing the Couscous

1
Season Couscous
In a large bowl, combine couscous with olive oil and salt.
2
Add Water
Pour boiling water over couscous, cover and let it stand for 10 minutes.
3
Fluff
Fluff with a fork to separate grains.
Tip: Ensure the couscous is covered tightly to steam properly.

How to Make Traditional Tunisian Borzguene with Dry Fruits

Total time: 3 h 40 min · Yields 6 servings

1
Browning the Lamb
Heat olive oil in a large pot over medium-high heat, add marinated lamb, and brown on all sides.
2
Cooking the Stew
Add onions and garlic to the browned lamb, sauté until soft, then add tomatoes, beef stock, and water; simmer for 90 minutes.
3
Preparing the Dry Fruits
In a pot, combine dried apricots, raisins, figs, almonds, honey, and orange juice. Cook over low heat until tender, about 15 minutes.