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Couscous is generally made with large chunks of meat and vegetables. However, they can also be cut into smaller pieces- this way it comes out like more of a soup, particularly if it’s served without semolina. 

If possible, use fresh cilantro with roots attached for this recipe. For a slightly different version, replace the spices with the same amount of our Couscous Blend. Of course, the vegetables may vary according to the season.


  • 2 lb chicken pieces
  • 2 lb lamb shoulder, cubed
  • 2 onions
  • 1 bunch cilantro
  • 1 Tbsp coriander seeds
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp dry ginger
  • 3 Tbsp paprika
  • 1 pinch saffron or ½ tsp turmeric
  • Salt to taste
  • ½ cabbage
  • 2 medium turnips
  • 2 small eggplants
  • 3 zucchini
  • 2 tomatoes
  • 1 cup squash
  • 1 cup green beans
  • Cilantro, for garnish
  • Fresh mint, for garnish


  1. 1

    Rinse chicken and lamb in cold running water. Fill a large pot with 20 cups of water. Place the lamb in the pot. Bring to a boil and skim. Add cilantro and onions. Grind spices and add to the pot. Salt, reduce heat and simmer for 1 hour.

  2. 2

    Add chicken. Continue simmering for another 45 minutes.

  3. 3

    Remove the onion and cilantro. Add raw vegetables, starting with the ones that take the longest to cook, like turnips or carrots.

  4. 4

    Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.

  5. 5

    Serve in bowls. Salt, if needed, and garnish with cilantro and mint.

A variation of the Gaspesian pot-au-feu from The Spice Trekkers Cook at Home