Couscous with Lamb and Seven Vegetables

Name: Couscous with Lamb and Seven Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Algerian
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

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

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

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

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

Stir in 1 tsp turmeric, 1/2 tsp ground cinnamon, and a pinch of 1/8 tsp saffron threads. Cook 30 seconds.
4

Return lamb to the pot. Stir in 2 tbsp tomato paste and cook 2 minutes.
5

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

Season with 1 tsp salt and 1/2 tsp black pepper to taste.
8

Meanwhile, prepare 2 cups couscous according to package directions. Fluff with 2 tbsp butter.
9

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

Questions

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

Yes. The dairy in this entry 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.

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

Yes. The gluten in this entry is 2 cups couscous. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Couscous with Lamb and Seven Vegetables ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Couscous with Lamb and Seven Vegetables?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Roasted Cauliflower with Harissa and Pomegranate side
Beet and Olive Salad salad
Griouech dessert

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