Libyan Couscous #libyanfood #recipe

Experience a taste of North Africa with our traditional Libyan Couscous, or "Kuskusu 'bit Tighliya." This rich, savory dish features tender lamb stewed in a tomato-based sauce, served over perfectly steamed and spiced couscous, with vibrant onion and chickpea toppings. A medley of spices infuses this dish with authentic flavors that will transport you straight to the heart of Libya.

Ingredients

🥩 1.5 kg lamb on the bone
🧅 1 large white onion for initial stew
🧅 2 large white onions for topping
🫒 3 tablespoons olive oil for lamb marinade
🫒 3 tablespoons olive oil for couscous preparation
🫒 2 tablespoons olive oil for topping onions
🍅 3 tablespoons tomato paste
🍅 800g crushed tomatoes blended, one large can or jar
💧 3-4 cups water for lamb stew, additional for couscous steaming
🧂 2 teaspoons salt for lamb marinade
🧂 1 teaspoon salt for couscous
🧂 0.5 teaspoon salt for topping onions
🌿 1 teaspoon turmeric
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon ginger powder
🌶️ 2 teaspoons paprika
🌿 1 teaspoon cinnamon powder
🌿 1 teaspoon ground coriander or other brown spice
🍚 750g fine grain couscous
🌿 1 tablespoon 'Libyan spices' or mixed/seven spices
🌿 1 teaspoon turmeric powder for topping onions
🥫 400g canned chickpeas, drained
🧈 2 tablespoons ghee for lamb stew
🧈 2 tablespoons ghee for couscous
🌸 2 tablespoons blossom water
🍽️ Libyan pickle salad (Msayer) for serving

Instructions

1- Prepare Lamb Marinade:

In a large bowl, mix 3 tablespoons of olive oil with 3 tablespoons of tomato paste, 2 teaspoons of salt, 1 teaspoon each of turmeric, black pepper, ginger powder, paprika, cinnamon powder, and ground coriander.
Coat 1.5 kg of lamb pieces thoroughly in this mixture.

2- Start Lamb Stew:

Slice 1 large onion thinly and place it in a large stainless steel pot.
Add the marinated lamb, pour in the crushed tomatoes, and add 3-4 cups of water to cover the meat.
Bring to a simmer and cook until lamb is tender, about 2 hours.

3- Prepare Couscous:

In a large bowl, combine 750g of couscous with 3 tablespoons of olive oil, 1 tablespoon of 'Libyan spices', and 1 teaspoon of salt.
Rub together to coat the grains well.

4- Steam Couscous (First Steaming):

Transfer couscous to the top of a couscous pot (double steamer) and steam over the simmering stew or separate boiling water for 15-20 minutes.

5- Prepare Topping Onions:

In a non-stick pot, cook 2 sliced large onions with 2 tablespoons of olive oil and 0.5 teaspoon of salt until softened.
Add 1 teaspoon of turmeric and chickpeas, stirring until onions turn yellow and chickpeas are heated through.

6- Drench and Re-steam Couscous:

Place the steamed couscous in a bowl, ladle stew broth over it, and mix gently.
Return it to the steamer and repeat the drenching and steaming process 2-3 times.

7- Finish Lamb Stew:

Stir cooked onions and chickpeas into the lamb stew, adding 2 tablespoons of ghee and 1 tablespoon of cinnamon powder.

8- Finish Couscous:

Mix 2 tablespoons of ghee and 2 tablespoons of blossom water into the final steamed couscous.
Transfer to a serving dish.

9- Assemble and Serve:

Top the couscous with lamb, onions, chickpeas, and stew sauce.
Serve with Libyan pickle salad.

Prep Time: 30-45 minutes
Cook Time: 2-3.5 hours
Total Time: 3-4 hours
Servings: 6-8
Equipment: Large yellow ceramic bowl, Small clear glass bowl, Chef's knife, White plastic cutting board, Wooden spoon, Large stainless steel pot with lid, Couscous pot (double steamer), Small black non-stick pot with lid, Light blue plastic colander, Metal ladle, Large white serving dish, Small white rectangular serving dish