Entree: Senegal – Northern Senegal – Couscous Senegalais (Senegalese steamed semolina couscous served with spiced lamb and braised vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 2 cups (340 g) fine semolina couscous
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1.5 lb (700 g) lamb shoulder, bone-in, cut into large pieces
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) beef or lamb stock (or water)
- 2 large carrots, about 10 oz (285 g), peeled and cut into large chunks
- 2 turnips, about 8 oz (225 g), peeled and cut into chunks
- 1 small cabbage or 1/4 small head, about 12 oz (340 g), cored and quartered
- 1 cup (240 g) cooked chickpeas, drained
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground ginger
- 1/2 tsp (2 g) ground black pepper
- 1½ tsp (9 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) unsalted butter (or 2 tbsp / 30 ml neutral oil) for finishing couscous
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 cup (240 ml) water (for hydrating couscous)
- Lemon wedges for serving

Instructions

1. Pat the lamb dry and season with 1 tsp (6 g) of the salt and 1/4 tsp (1 g) pepper. Heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat and brown the lamb pieces on all sides, 6–8 minutes. Transfer browned lamb to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, 5–7 minutes. Add the minced garlic and tomato paste and cook 2 minutes until fragrant.
3. Return lamb to the pot, add stock (or water), cumin, coriander, ground ginger, remaining salt and pepper. Bring to a gentle boil, then reduce to a simmer, cover partially, and cook 45 minutes.
4. Add the carrots, turnips and chickpeas to the pot, simmer covered for 15 minutes. Add cabbage quarters and continue simmering until vegetables and lamb are tender, about 15–20 more minutes. Adjust seasoning.
5. Meanwhile, place the couscous in a large bowl. Pour 1 cup (240 ml) boiling water over the couscous and 1 tbsp (15 ml) oil, cover and let sit 5 minutes. Fluff with a fork, then spread on a tray and let cool slightly; repeat moistening and fluffing one more time if you prefer a lighter grain (traditional preparation often steams couscous twice).
6. Stir 2 tbsp (30 ml) butter into the couscous, fluff with a fork, and keep warm until serving.
7. To serve, mound couscous on a large platter, arrange lamb pieces and vegetables over the top, spoon some broth around, sprinkle with chopped cilantro or parsley, and serve with lemon wedges alongside for squeezing over.
8. Pass additional hot broth at the table so diners can moisten couscous as desired.