Giant Couscous With Lamb and Vegetables
Servings Prep Time
4portions 20minutes
Cook Time
1hr 55minutes
Servings Prep Time
4portions 20minutes
Cook Time
1hr 55minutes
  1. On a medium heat using a casserole dish, heat up the oil with the butter then add the onions and fry until golden.
  2. Add the meat and keep frying until it starts to stick to the pan. Add the chopped tinned tomatoes and cook for 10 mins on a low heat.
  3. Add the carrot, potato and courgette and cook for about 5 mins. Then add the black pepper, paprika, cumin powder, garlic & coriander seasoning powder. Mix well, then add 1 cup of stock and bring to the boil. Simmer on a low heat until the meat is tender.
  4. In the meantime soak the giant couscous in water for 10 mins.
  5. As soon as the meat is tender, add the 2 cups of stock, drain the giant couscous from the water then add to the pot.
  6. Stir well then bring to a medium heat.
  7. Cook for 20 mins, stirring from time to time to prevent it from sticking to the bottom of the pan.
  8. Add the tomato purée in a cup with a little water and mix well. Throw into the soup, add the rest of the stock then bring to the boil. Stir, then cook for about 10 mins on a medium heat.
  9. Turn off the heat and serve with nice crusty bread and a squeeze of lemon. Enjoy.
  10. Have a look to see the difference between a shop bought giant couscous and a home made one.
  11. This giant couscous is hand rolled by me, of course. You can see the tiny couscous cling together and became large, that is what giant couscous is.
  12. This one is factory produced, not entirely the same, or even the same flavour.
  13. Not everyone is lucky enough to try hand rolled as in the old days.
Recipe Notes

I soaked the couscous in warm water first so I don’t have to wait so long for it to cook. If you wish you can add it dry.

Don’t soak the giant couscous in water if you use shop bought, because it will go into a mush.