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Lamb Chicken Couscous Recipe

Couscous with Lamb and Chicken

This recipe is a traditional preparation and presentation for couscous. The recipe comes from a Provencal friend in France who lived in Algeria for a period of time.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 3-4 tbsp olive oil
  • 6 pieces Lamb Collar including the bone, neck
  • 6 Chicken Thighs including the skin
  • 1/3 cup Tomato paste
  • 1 medium Onion chopped
  • 3 cloves Garlic crushed
  • 1 tbsp Cumin ground
  • 1 tbsp Ras el Hanout a Moroccan spice blend
  • 4 cups Water
  • 4 Carrots peeled and chopped
  • 1 Turnip peeled and diced
  • 2 Zucchinis diced
  • 1 Green pepper seeded and chopped
  • 1 Red Pepper seeded and chopped
  • 1 small Napa cabbage or regular cabbage chopped
  • 6 Canned Artichoke Hearts drained
  • 1 cup Chickpeas from a can or bottle drained
  • 2-3 tsp Salt
  • 1 tbsp Harissa from a can, mixed with a little water
  • 1 package Instant Couscous


  • In a large stockpot, heat the olive oil on medium and brown all the meat slightly.
  • Remove the chicken and set aside on a plate.
  • Add tomato paste, chopped onion, garlic and spices to the pan; allow the spices to cook for 1-2 minutes.
  • Then add the water and turn up the heat until the water boils.
  • Reduce the heat to medium and cover the pot.
  • Cook for about 15 minutes.
  • Return the chicken to the stockpot.
  • Add the carrots and turnip and cook for another 15 minutes.
  • Taste the sauce at this stage and adjust the spices if necessary.
  • Add the chopped zucchini, peppers and cabbage.
  • Cook for 5 minutes.
  • Add the artichokes and chickpeas and salt to suit your taste.
  • Reduce heat to low and simmer, until your couscous is ready.
  • Prepare the couscous according to the package instructions.
  • Serve the couscous on a large platter surrounded by the meat and vegetables.
  • With a large slotted spoon remove the meat and vegetables and arrange around a central mound of couscous.
  • Strain the remaining liquid from the pot and serve in a bowl alongside your meal.
  • Serve the harissa on the side.


Note: Prepare your couscous following the instructions on the package for four people. Including boiling the water, the preparation time for it is typically no more than 10 minutes; you should plan to make the couscous right before serving.
This recipe was previously published in the City Palate Magazine March/April 2014
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