Lamb & Chickpea Couscous

Name: Lamb & Chickpea Couscous
Prep time: 25 min
Cook time: 2 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 600 g / 1.3 lbs lamb shoulder, cut into 3cm/1¼ inch chunks; 400 g / 14 oz couscous (dry); 400 g / 14 oz canned chickpeas, drained; 3 large carrots, cut into chunks; 2 turnips, peeled and quartered; 2 zucchini, cut into thick rounds; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil (30 ml / 1 fl oz); 1 tsp ground cumin (5 g); 1 tsp ground coriander (5 g); ½ tsp ground cinnamon (2.5 g); ½ tsp turmeric (2.5 g); ¼ tsp cayenne pepper (optional); 1.5 L / 6 cups/50 fl oz lamb or vegetable stock

Couscous Au Poulet Et Pois Chiches, Berber Couscous

Algeria, Morocco

Recipe Snapshot

The essentials, at a glance

Fluffy couscous meets tender lamb and hearty chickpeas in this comforting North African-inspired masterpiece. Spiced with warm aromatics and dotted with herbs, every forkful is a tapestry of texture and taste. It’s a dish both humble and magnificent in its balance.

Mediterranean Main Course

Dairy-FreeNut-Free

Difficulty

Medium

Servings

Prep Time

25 mins

Make Time

2 hrs

Calories

520 / serving

Diet

Non-Veg

Protein 33.4g

Fat 28.8g

Carbs 42.7g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

IBS

Diabetes

Indigestion

High Blood Pressure

Cook Along

The Working Details

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forLamb & Chickpea Couscous

STEP 1

Brown lamb: Heat olive oil in a large pot or couscoussier base. Season lamb with salt and pepper. Brown in batches, 5 mins. Remove.

Instructions

Main

Brown lamb: Heat olive oil in a large pot or couscoussier base. Season lamb with salt and pepper. Brown in batches, 5 mins. Remove.

Sauté aromatics: Add onion, cook 5 mins. Add garlic and spices, cook 1 minute until fragrant.

Build stew: Return lamb to pot. Add stock, bring to boil. Reduce heat, cover, simmer 1 hr.

Add vegetables: Add carrots and turnips. Cook 20 mins. Add zucchini and chickpeas. Cook 15 mins more until all vegetables are tender.

Prepare couscous: While stew cooks, place couscous in large bowl. Sprinkle with 1 tsp salt. Pour 400ml boiling water (or stock) over couscous. Cover tightly, let steam 5 mins.

Fluff couscous: Add 1 tbsp olive oil, fluff with fork to separate grains.

Serve: Mound couscous on platter, make well in center, spoon stew and vegetables over. Garnish with cilantro. Serve harissa on side.

Nutritional Benefits

Lamb provides iron, zinc, and B12.

Chickpeas offer fiber and plant protein.

Variety of vegetables provides vitamins A, C, and fiber.

Cumin aids digestion.

The combination creates complete proteins.

Couscous provides sustained energy.

Warming spices support circulation.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Instruction image unavailable for this step.

Lamb & Chickpea Couscous

Brown lamb: Heat olive oil in a large pot or couscoussier base. Season lamb with salt and pepper. Brown in batches, 5 mins. Remove.

Ingredients

600 g / 1.3 lbs lamb shoulder, cut into 3cm/1¼ inch chunks
400 g / 14 oz couscous (dry)
400 g / 14 oz canned chickpeas, drained
3 large carrots, cut into chunks
2 turnips, peeled and quartered
2 zucchini, cut into thick rounds
1 large onion, chopped
3 cloves garlic, minced
2 tbsp olive oil (30 ml / 1 fl oz)
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
¼ tsp cayenne pepper (optional)
1.5 L / 6 cups/50 fl oz lamb or vegetable stock

From the Blog All Contributions

Comforting Lamb & Chickpea Couscous

Yum User

23 Feb 2026

Spiced lamb combined with chickpeas over fluffy couscous creates a deeply satisfying, texturally balanced dish. Warm spices and gentle cooking make the lamb tender and aromatic while chickpeas add a subtle nuttiness.