Spicy Tunisian Lamb Couscous with Preserved Lemon and Pistachios
A fragrant and spicy dish, this couscous with lamb is infused with traditional Tunisian spices, complemented by tangy preserved lemons and crunchy pistachios.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Ingredients
In a bowl, combine lamb cubes with harissa, garlic, coriander, cumin, olive oil, salt, and pepper.
Tip: Be careful when handling harissa; it can be quite spicy if used excessively.
- 2
Toss and Chill
Toss well to coat each cube, cover, and refrigerate for at least 2 hours or overnight.
- 3
Rest to Room Temperature
Bring to room temperature 30 minutes before cooking.
Preparing the Couscous
- 1
Boil Stock
In a pot, bring stock to a boil and add salt.
- 2
Add Couscous
Stir in couscous, olive oil, and butter. Cover and remove from heat.
Tip: Toast the couscous lightly in a dry skillet for a nutty flavor before adding the stock.
- 3
Fluff and Serve
Let sit for 5 minutes, then fluff with a fork.
How to Make Spicy Tunisian Lamb Couscous with Preserved Lemon and Pistachios
Total time: 4 h 40 min · Yields 6 servings
- 1
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.
- 2
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.
- 3
Cook the Stew
Return lamb to the pot, add dried apricots. Cover and simmer gently for 1 hour or until lamb is tender.
Chef's Tips
Further reading
Frequently asked questions
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.
You might also love
Browse all recipes
Classic Bistro Steak Frites with Tarragon Butter
Zesty Lemongrass Garlic Noodles
Creamy Tuscan Ravioli with Sun-Dried Tomatoes
Slow-Braised Short Rib Ragu with Pappardelle
Roasted Carrots with Whipped Feta and Za'atar Oil
Smoked Salmon & Whipped Goat Cheese Tartine
Explore more from TastyFood
Looking for something different? Browse by category.