Recipe Details
Title Libyan Soup with Couscous
Author Delia Smith
Portions 6
Created 16th February 2015 08:41 am
Last Updated 23rd October 2015 05:12 am
Weight (Per Portion)

One portion of this dish weighs approximately 242.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lamb, cutlets, raw175 Gram
Couscous, uncooked50 Gram
Coriander, seed1 Teaspoon Heaped
Cumin, seed1 Teaspoon Heaped
Oil, peanut (Groundnut)2 Tablespoon
Onions, raw1 Large
Garlic2 Clove
Salt, sea1 Teaspoon
Allspice, ground1 Teaspoon Heaped
Chilli, powder2 Teaspoon Heaped
Tomato, puree150 Gram
Sugar, caster2 Teaspoon
Stock, lamb, liquid1 Pint US
Chickpeas, canned110 Gram
Parsley, raw1 Tablespoon
Mint, fresh1 Tablespoon
Salt, table1 Pinch
Carrots100 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 237
Protein 18.38%
Other Carbohydrate 8.11%
Sugar 8.91%
Fat Saturated 20.31%
Fat Unsaturated 14.33%
Fiber 16.19%
Sodium 28.89%
Salt 30.27%
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Recipe Method

1. Begin by pre-heating a small frying pan over a medium heat, then add the coriander and cumin seeds and dry-roast them for about 2-3 minutes, moving them around the pan until they change colour and begin to dance. This will draw out their full spicy flavour. Now crush them quite finely with a pestle and mortar.

2. Next, heat 1 tablespoon of the oil in a large (6 pint/3.5 litre) saucepan and gently cook the onion until soft and lightly browned, for about 5 or 6 minutes, then add the crushed garlic and sea salt and let that cook for another 2 minutes. After that, add the crushed seeds, the allspice and chilli powder and stir them into the juices in the pan. Now transfer all of this to a plate and keep it aside while you heat the other tablespoon of oil in the same pan until it's very hot. Then add the pieces of lamb and brown them, quickly turning them over and keeping them on the move.

3. Turn the heat down and now return the onion and spice mixture to the pan to join the meat, adding the tomato pur.