Delia Smith's Libyan Soup with Couscous Recipe

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are nutritious and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers nutrients while dried herbs are cost-effective.

Brown 6 ounces of finely chopped raw lamb in 1 tablespoon of hot oil.

In the same pan, brown 1 large chopped onion and 2 finely chopped cloves of garlic.

Dry roast and crush 1 heaped teaspoon of coriander seeds and 1 teaspoon of cumin seeds.

Add 2 teaspoons of mild chili powder and 1 teaspoon of powdered allspice to the pan.

Return the browned lamb to the pan.

Stir in 5 ounces of tomato puree, 1 fresh green chili, and 2 teaspoons of castor sugar.

Add 1 pint of ready-made lamb stock and 1.5 pints of water.

Stir in 4 ounces of chickpeas that have been soaked overnight and drained.

Stir the soup and let it simmer gently with a lid on for about 1 hour.

Just before serving, add 2 ounces of couscous, 1 tablespoon of chopped parsley, and 1 tablespoon of chopped mint, and leave it to stand for 3 minutes.

Serve with a lemon wedge for each person to squeeze into the soup and some warm pita bread.

Cooking Techniques

Spice Level: