Libyan
Kusksi bil-Lahm
Libyan couscous with lamb is steamed over a tomato-rich broth so the grains take on the aroma of the meat, chickpeas, and warm spices. It is served heaped on a platter with tender vegetables and sauce spooned generously over the top.
Watch it madeummobaidahcooks · 11:27
Ingredients
- Medium couscous, not instant1 cup
- Lamb shoulder or shank pieces, bone-in350g
- Cooked or soaked chickpeas1/2 cup
- Yellow onion, finely chopped1 medium
- Olive oil3 tbsp
- Tomato paste2 tbsp
- Libyan bzaar or hararat spice blend1 1/2 tsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/4 tsp
- Hot paprika or cayenne1/2 tsp
- Salt1 1/4 tsp, plus more to taste
- Black pepper1/2 tsp
- Carrot, peeled and halved lengthwise1 medium
- Potato, peeled and halved1 medium
- Pumpkin or butternut squash, peeled in large pieces200g
- Green chile, left whole1
- Water4 cups
- Butter or smen1 tbsp
Method
- Put the lamb, olive oil, and chopped onion in the bottom of a couscoussier over medium heat and cook for 8 minutes, turning the meat until lightly browned and the onion softens.
- Stir in the tomato paste, bzaar or hararat, turmeric, cinnamon, hot paprika, salt, and black pepper, and fry for 2 minutes until the paste darkens slightly.
- Add the chickpeas and water, bring to a boil, then reduce to a steady simmer.
- Place the dry couscous in a wide bowl, sprinkle with 1/3 cup cold water, rub gently between your palms to separate the grains, then mix in 1 tablespoon olive oil if needed from the measured oil left in the bowl or pot.
- Set the couscous in the steamer basket above the simmering stew, seal the rim with a damp cloth or foil if steam escapes, and steam uncovered for 20 minutes after steam rises through the grains.
- Tip the couscous back into the wide bowl, sprinkle with 1/3 cup lightly salted water, rub and lift the grains to break up clumps, and let it rest for 10 minutes.
- Add the carrot and potato to the lamb broth, return the couscous to the steamer, and steam for another 20 minutes.
- Tip the couscous into the bowl again, sprinkle with another 1/4 cup water, rub the grains loose, and rest for 5 minutes.
- Add the pumpkin or squash and the whole green chile to the broth, return the couscous to the steamer, and steam for a final 15 to 20 minutes until the grains are tender and fluffy.
- Check that the lamb, chickpeas, and vegetables are tender; simmer uncovered briefly if the sauce needs to thicken, or add a splash of water if it is too concentrated.
- Rub the hot couscous with the butter or smen until glossy, then mound it on a serving platter.
- Moisten the couscous with a few ladles of the red lamb broth, arrange the lamb and vegetables on top, and serve the remaining sauce on the side.
Common questions
Can I substitute the lamb shoulder or shank with another cut of meat?
Yes. Beef chuck, goat, or bone-in chicken work, but adjust cooking time. Chicken needs far less simmering, while beef chuck can be cooked similarly to lamb until tender. Keep the seasoning and chickpeas the same.
How long does the couscous need to steam, and how do I know it is ready?
Steam the dry couscous about 20 minutes each round, then fluff, moisten, and steam again if needed. It is ready when the grains are swollen, tender, and separate easily without tasting hard in the center.
What are the most common mistakes when making Kusksi bil-Lahm?
The biggest mistakes are overcrowding the pot, using too much water on the couscous, and not sealing the steamer well. Also avoid boiling the stew too hard, which can toughen the meat and break the vegetables.
How should I store leftovers and reheat them without drying out the couscous?
Store the stew and couscous separately in airtight containers for up to 3 days in the fridge. Reheat the stew gently with a splash of water, and steam or microwave the couscous with a little moisture to loosen it.
What should I serve with Libyan Kusksi bil-Lahm?
Serve it as a complete meal with the stew spooned over the couscous, making sure each portion gets lamb, chickpeas, and vegetables. A simple salad, pickles, or plain yogurt on the side works well if you want freshness.