Lamb Couscous with Vegetables


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 250 g/9 oz chickpeas, soaked in water for 8 hours
  • 1.5-2 kg/3¼-4½ lb couscous
  • 1 kg/ lb young carrots
  • 1 kg/ lb young turnips
  • 1 kg/ lb young courgettes
  • 1 kg/ lb stewing lamb or mutton, cut into cubes
  • 4 large onions, coarsely chopped
  • 6 tomatoes, coarsely chopped
  • 3-4 chillies, chopped, or 1 heaped tsp chilli paste
  • 1 tbsp ground coriander
  • a large knob of butter
  • a big pinch of saffron
  • 300 g/11 oz raisins
  • sea salt and black pepper


Drain the chickpeas, then put them in a pan, cover with fresh water and simmer until almost tender. Prepare the couscous according to the instructions on the packet. Scrape or peel the carrots and turnips and cut to the size of the courgettes.

Put the meat into a large saucepan with the chickpeas and all the other ingredients except the carrots, turnips, courgettes, couscous and raisins. Barely cover with water, bring to the boil and simmer for about 1 hour. Half way through this time add the carrots; 10 minutes later add the turnips, and then a few minutes later the courgettes. Season with salt and pepper. Make a mound of the couscous in a warm serving dish and cover with the vegetables and meat, a little of the cooking liquid and the raisins. Serve the rest of the cooking liquid, or bouillon as it should be called, separately.