Tunisian Lamb Couscous with Chickpeas and Harissa
Spicy lamb and vegetable stew with chickpeas, ladled over fluffy couscous. Fiery with harissa, and made for sharing.
- Time2 hr
- LevelMedium
- Costabout £3.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 2 tbsp oil in a large heavy pan and brown the lamb in 2 batches for 5 minutes each. Lift out and set aside.
10 min - 2
Add the onions to the pan and cook for 8 minutes until soft. Add the garlic, tomato purée, harissa and all the spices and stir for 1 minute.
8 min - 3
Return the lamb, add the tomatoes and 1200 ml water and season with salt. Bring to the boil, cover and simmer for 1 hour, until the lamb is nearly tender.
60 min - 4
Add the carrots and cook for 10 minutes, then add the courgettes, pepper and chickpeas and cook for 15 minutes more, until everything is tender.
25 min - 5
Put the couscous in a large heatproof bowl with a good pinch of salt and the 2 tbsp oil. Pour over 300 ml boiling water, cover and leave for 5 minutes. Fluff up with a fork.
5 min - 6
Mound the couscous on a big platter, spoon the stew over it and scatter with coriander. Serve with extra harissa on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.