Couscous au Chameau — Print Recipe

Steamed couscous served with slow-braised camel meat in a rich vegetable stew, representing the pinnacle of Mauritanian desert cuisine. The tender, lean meat pairs perfectly with fluffy grain.

Ingredients

500g couscous
700g camel meat (or beef as substitute), cubed
3 onions, quartered
4 carrots, chunked
2 turnips, quartered
1 zucchini, chunked
400g canned chickpeas
3 tbsp tomato paste
2 tsp cumin
1 tsp turmeric
3 tbsp vegetable oil
Salt and pepper
6 cups water

Instructions

1 Brown camel meat cubes in oil over high heat until deeply caramelized. Add onions and cook until softened.
2 Add tomato paste, cumin, turmeric, salt, and pepper. Stir for 2 minutes until spices are fragrant.
3 Pour in water, bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until meat is very tender.
4 Add carrots, turnips, and chickpeas. Cook another 30 minutes. Add zucchini for the final 15 minutes.
5 Meanwhile, steam couscous in a couscoussier, fluffing and re-steaming twice for maximum lightness.
6 Mound couscous on a large platter, arrange meat and vegetables on top, and ladle broth over generously.

Did You Know?

Camel meat is leaner than beef with half the fat, making it one of the healthiest red meats in the world.