Chadian-style Couscous with Spiced Lamb

Ingredients

In this adaptation of Couscous bil-bosla from Tunisian cuisine to Chadian cuisine, we incorporate Chadian flavors and spices to create a unique and authentic dish. The original Tunisian recipe typically uses different spices and ingredients, such as harissa and preserved lemons, which are not commonly found in Chadian cuisine. Additionally, the Chadian version may feature a spicier tomato sauce and different herbs for garnishing. We alse have the original recipe for Couscous bil-bosla, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 250g (1 1/4 cups) couscous 250g (1 1/4 cups) couscous
• 300ml (1 1/4 cups) chicken or vegetable broth 300ml (1 1/4 cups) chicken or vegetable broth
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, cayenne pepper (if using), salt, and pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour enough water into the pot to cover the lamb, reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the lamb is tender.
5. 5.
   While the lamb is cooking, prepare the couscous according to the package instructions, using the chicken or vegetable broth instead of water for added flavor.
6. 6.
   Fluff the cooked couscous with a fork and transfer it to a serving platter.
7. 7.
   Once the lamb is tender, remove it from the pot and arrange it on top of the couscous.
8. 8.
   Garnish with fresh parsley or cilantro.
9. 9.
   Serve the Chadian-style Couscous with Spiced Lamb hot, accompanied by a side of tangy tomato sauce.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before cubing the meat.
• Couscous — Fluff the cooked couscous immediately after it's done to prevent clumping. Use a fork to separate the grains gently.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of cayenne pepper or add chopped chili peppers to the lamb marinade.
• For a vegetarian version, replace the lamb with chickpeas or tofu and adjust the cooking time accordingly.
• Serve the couscous with a side of fresh lemon wedges for a burst of citrus flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Serving advice

Serve the Chadian-style Couscous with Spiced Lamb as a main course, accompanied by a side of tangy tomato sauce. It pairs well with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the tender spiced lamb on a bed of fluffy couscous, and garnish with a sprinkle of fresh parsley or cilantro. Drizzle the tangy tomato sauce over the lamb for an appetizing presentation. Serve in individual plates or a large serving platter for a family-style dining experience.