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Couscous with Lamb and Seven Vegetables

A classic North African dish with tender lamb and seasonal vegetables served over fluffy couscous, rich with warm spices.

120 minMediumServes 6520 cal/serving

AlgerianDinnerStovetopStandard

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Ingredients

  • 2 lb lamb shoulder, cubed
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/8 tsp saffron threads
  • 1 lg can canned chickpeas, drained
  • 4 carrots, chunked
  • 2 zucchini, chunked
  • 2 turnips, chunked
  • 2 tbsp tomato paste
  • 6 cups chicken or lamb broth
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups couscous
  • 2 tbsp butter
  • 4 tbsp fresh cilantro, chopped

Instructions

  1. 1

    Heat 4 tbsp olive oil in a large pot over medium-high heat. Add 2 lb cubed lamb shoulder and brown on all sides, about 5 minutes. Remove and set aside.

  2. 2

    In the same pot, sauté 2 sliced onions until softened, about 5 minutes. Add 4 cloves minced garlic and 1 tbsp grated fresh ginger, cook 1 minute until fragrant.

  3. 3

    Stir in 1 tsp turmeric, 1/2 tsp ground cinnamon, and a pinch of 1/8 tsp saffron threads. Cook 30 seconds.

  4. 4

    Return lamb to the pot. Stir in 2 tbsp tomato paste and cook 2 minutes.

  5. 5

    Add 6 cups chicken or lamb broth and bring to a boil. Reduce heat and simmer for 45 minutes.

  6. 6

    Add 1 lg can drained canned chickpeas, 4 chunked carrots, 2 chunked zucchini, and 2 chunked turnips. Simmer 30 minutes until vegetables are tender and lamb reaches an internal temperature of 160-170°F.

  7. 7

    Season with 1 tsp salt and 1/2 tsp black pepper to taste.

  8. 8

    Meanwhile, prepare 2 cups couscous according to package directions. Fluff with 2 tbsp butter.

  9. 9

    Serve the stew over couscous and garnish with 4 tbsp chopped fresh cilantro.

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Questions

How do I know when Couscous with Lamb and Seven Vegetables is done?

Go by the cues in the method rather than the clock. Step 6: cook until vegetables are tender and lamb reaches an internal temperature of 160-170°F. A reading of 170 F on a thermometer settles it.

Can I skip the searing in Couscous with Lamb and Seven Vegetables?

Step 1 reads: "Add 2 lb cubed lamb shoulder and brown on all sides, about 5 minutes." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for saffron in Couscous with Lamb and Seven Vegetables?

The entry for Couscous with Lamb and Seven Vegetables calls for 1/8 tsp saffron threads. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I use dried beans instead of canned in Couscous with Lamb and Seven Vegetables?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Couscous with Lamb and Seven Vegetables uses 1 lg can canned chickpeas, drained.

Can I make Couscous with Lamb and Seven Vegetables dairy-free?

Yes. The dairy in Couscous with Lamb and Seven Vegetables is 2 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Couscous with Lamb and Seven Vegetables?

One serving (the recipe makes 6) is about 520 calories, with 32 g protein, 48 g carbohydrate and 18 g fat, plus 7 g fiber and 720 mg sodium.

Can I make Couscous with Lamb and Seven Vegetables ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Couscous with Lamb and Seven Vegetables within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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