Algerian Chakhchoukha with Spiced Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• 300g (10.5 oz) couscous 300g (10.5 oz) couscous
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and pepper over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour in enough water to cover the lamb, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   In a separate pan, sauté the sliced bell peppers, carrots, and zucchini until they are slightly softened.
6. 6.
   Add the canned diced tomatoes, tomato paste, and chili flakes (if desired) to the pan with the vegetables. Stir well and let the sauce simmer for 10 minutes.
7. 7.
   Meanwhile, prepare the couscous according to the package instructions.
8. 8.
   Once the lamb is tender, remove it from the pot and shred it using two forks.
9. 9.
   Return the shredded lamb to the pot and mix it with the tomato-based sauce.
10. 10.
    To serve, place a generous portion of couscous on a plate, top it with the lamb and vegetable mixture, and garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cooking.
• Couscous — Fluff the cooked couscous with a fork to prevent clumping and achieve a light and fluffy texture.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the dish.
• Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a fresh herb garnish.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

• To enhance the flavors, marinate the lamb in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the tomato-based sauce.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Serve the Chakhchoukha with a side of harissa paste for an extra kick of heat.

Serving advice

Chakhchoukha is traditionally served family-style, with everyone gathering around a large platter. Encourage your guests to mix the lamb, vegetables, and couscous together to fully enjoy the flavors and textures of the dish.

Presentation advice

For an eye-catching presentation, arrange the shredded lamb and colorful vegetables on top of the fluffy couscous. Garnish with fresh cilantro leaves for a pop of green.