A grand Maghrebi platter that crowns couscous with lamb, chicken, chickpeas, and vegetables, built for sharing at a full table.
35 min prep 80 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the lamb and chicken thighs in a pot and add spiced water.
Simmer the meats over low heat for 50 minutes.
Add the carrot, zucchini, and chickpeas to the pot.
Cook the vegetables in the meat broth for 25 minutes.
Rest the couscous with hot meat broth for 10 minutes.
Fluff the couscous with a fork, without pressing so the grains do not break.
Serve the meat, vegetables, and sausages if using over the couscous.
💡 Tip: Moisten the couscous with hot meat broth and rest covered for 10 minutes; the grains swell and separate.
🍽️ Serving suggestion: Pile the meat and vegetables high over the couscous.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
30
g protein
53
g carbs
20
g fat
6g
Sugar
9.3g
Fiber
164.9mg
Sodium
9.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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