North African Couscous Soup


250 g lamb, cut into small pieces
½ cup couscous
1 medium onion, finely chopped
6 cloves garlic, crushed with salt
1 tsp ginger, grated
½ cup fresh coriander, chopped
1 tsp. coriander seeds, roasted & ground
1 tsp. cumin seeds, roasted & ground
¼ tsp. all spice
1 tsp. chilli powder
1 tsp. sweet paprika
400 g crushed tomatoes
2 green chillies, deseeded, scraped & finely chopped
1 tbsp. honey
100g chickpeas, soaked overnight
1 lemon, zested
800 ml chicken stock
salt & pepper
olive oil

To Serve
1 cup baby spinach
½ cup mint, chopped
½ cup parsley, chopped
1 lemon, juiced

Lebanese bread
7g sachet dry yeast
1 tsp. caster sugar
1 ? cup warm water
4 cups plain flour
1 tsp. salt
2 tbsp. olive oil



Heat oil in a pan and add the lamb pieces, season with a generous amount of salt & pepper.

Add the ground coriander, cumin, all spice, paprika and chilli powder. Stir well.

Add onion, fresh chillies, lemon zest, garlic, ginger and fresh coriander. Cook for 2 – 3 minutes or until lamb is nicely browned and onion becomes translucent.

Pour in crushed tomatoes, chickpeas, stock and honey.

Cover & simmer on a low heat for one hour or until the chickpeas and lamb are tender.

When ready to serve, season to taste, stir through baby spinach, mint, parsley and lemon juice.

Add the couscous, cover & simmer for 5 minutes.

For the bread, combined yeast and ? cup water in a mixing bowl.

Stir and let sit in a warm place for 5 minutes.

In a large mixing bowl, sift in flour and salt. Add yeast mixture and remaining water. Mix until just combined.

Turn out dough onto a floured surface and knead for 20 minutes. Let rest in a warm spot for 2 hours.

Separate mixture into 8 equal portions and roll out into rounds. Rest the dough for a further 30 minutes.

Heat a little olive oil in a pan and gently fry on both sides.