Kusksu (Libyan Couscous with Spicy Beef and Vegetables)
Prep time
Cook time
Total time
Serves: 4
  • 1 pound stewing beef cut into four pieces
  • 1½ tablespoons oil for frying
  • 1 large onion, halved and cut in half rings
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 medium potatoes, peeled and halved
  • 2 carrots, halved
  • 8 ounces pumpkin or yam, cut into four chunks
  • 1 cup cooked garbanzo beans
  • 1 bay leaf
  • 1 teaspoon hot chili powder
  • 2 tablespoons hararat (see recipe below)
  • ⅓ cup tomato purée
  • ½ cup chopped tomatoes
  • 1 tablespoon brown sugar
  • 1½ teaspoon salt
  • 3 cups beef broth
  • oil for frying
  • Couscous
  • Hararat Recipe:
  • 2 cinnamon stick broken into 4 pieces each
  • 4 teaspoon cumin seeds
  • 4 teaspoon coriander seeds
  • 2 red chilies
  • 1 teaspoon allspice berries
  • Heat a large non-stick frying pan then add the spices. Toast for about 4 minutes, stirring frequently, until the spices become very fragrant. Transfer to a bowl to let cool. Grind in a spice or coffee grinder. Store in an air-tight jar until ready to use.
  1. Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
  2. Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
  3. Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
  4. To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/kusksu-libyan-couscous-with-spicy-beef-and-vegetables/