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Lamb and Vegetable Couscous

A rich North African stew with tender lamb, chickpeas, and garden vegetables served over fluffy, spiced couscous.

55 minMediumServes 4620 cal/serving

North AfricanDinnerStovetopHigh ProteinHigh FiberDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1.5 lbs lamb shoulder, cubed
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tsp ras el hanout spice mix
  • 2 carrots, sliced
  • 2 zucchini, chopped
  • 1 can canned chickpeas, drained
  • 3 cups beef broth
  • 1.5 cups dry couscous

Instructions

  1. 1

    Heat 2 tbsp olive oil in a heavy pot over medium-high heat.

  2. 2

    Add 1.5 lbs cubed lamb shoulder and sear until browned on all sides, about 6 minutes, ensuring internal temperature reaches 145 F.

  3. 3

    Add 1 diced yellow onion and 4 minced garlic cloves, cooking for 3 minutes until softened.

  4. 4

    Stir in 2 tsp ras el hanout spice mix, 2 sliced carrots, 2 chopped zucchini, 1 can drained canned chickpeas, and 3 cups beef broth.

  5. 5

    Bring to a simmer, cover, and cook for 25 minutes until vegetables are tender.

  6. 6

    Pour 1.5 cups of hot liquid from the pot over 1.5 cups dry couscous in a bowl, cover for 5 minutes, then fluff with a fork.

  7. 7

    Serve the lamb and vegetable mixture over the fluffy dry couscous.

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Questions

What internal temperature should Lamb and Vegetable Couscous reach?

For Lamb and Vegetable Couscous, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Can I skip the searing in Lamb and Vegetable Couscous?

Step 2 reads: "Add 1.5 lbs cubed lamb shoulder and sear until browned on all sides, about 6 minutes, ensuring internal temperature reaches 145 F." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of ras el hanout in Lamb and Vegetable Couscous?

The entry for Lamb and Vegetable Couscous calls for 2 tsp ras el hanout spice mix. In its place: Combine equal parts ground cumin, coriander, ginger and cinnamon with a little paprika and black pepper.

Can I use dried beans instead of canned in Lamb and Vegetable Couscous?

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 Lamb and Vegetable Couscous uses 1 can canned chickpeas, drained.

Can I make Lamb and Vegetable Couscous gluten-free?

Yes. The gluten in Lamb and Vegetable Couscous is 1.5 cups dry couscous. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Lamb and Vegetable Couscous keep?

Refrigerate what is left of Lamb and Vegetable Couscous 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.

Serve it with

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