Mauritanian Lamb Couscous
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The Tale of Mauritanian Lamb Couscous
Story updated
Couscous, steamed semolina that traces back well over a thousand years to North Africa's Berber peoples, is recognized by UNESCO as a shared heritage of Mauritania, Algeria, Morocco, and Tunisia. Mauritania's lamb version reflects the country's pastoral Saharan and Sahelian traditions, where lamb has long been a mark of hospitality.
Ingredients
Scale:· 8 servings
- 4 cups couscous
- 2 1/2 lbs lamb, cut into chunks
- 2 onions, chopped
- 3 carrots and 2 turnips, cut into chunks
- 1 cup pumpkin, cubed
- 1 tsp turmeric
- 6 cups water or stock
- 3 tbsp olive oil
- Raisins, for garnish
Instructions
- 1Heat oil in a large pot and brown lamb with onions.
- 2Stir in turmeric and add water; bring to a simmer, cover, and cook 45 minutes.
- 3Add carrots and turnips and cook 15 minutes, then add pumpkin and cook 15 more minutes.
- 4Meanwhile, steam or rehydrate the couscous with a little broth, fluffing with a fork.
- 5Mound the couscous on a platter, top with lamb and vegetables, and moisten with broth.
- 6Garnish with raisins and serve with extra broth on the side.
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