Moroccan Couscous with Lamb


Prep time30 minutes
Cooking time
Total time30 minutes


Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.


1 cup
couscous, pearled
2 tablespoons
vegetable oil (divided)
1 pound
lamb, ground
2 cups
onion, yellow (diced)
1 cup
carrot (diced)
1 cup
zucchini (diced)
1 tablespoon
garlic (minced)
2 teaspoons
cumin, ground
1 teaspoon
ginger, ground
1/2 teaspoon
cinnamon, ground
15 ounces
tomato, diced
1/4 cup
salt (to taste)
black pepper, ground (to taste)
lemon juice (of 1 lemon)
2 tablespoons
cilantro (chopped, optional)


In a medium pot, bring the couscous to a boil with 1 1/4 cup water. Reduce heat and simmer for 10 minutes or untill all water has been absorbed.

While the couscous cooks, heat 1 tablespoon of vegetable oil in a large pot or skillet over medium-high heat and sauté the ground lamb until thoroughly cooked. Remove from pan and drain on a paper towel. In the same pan, heat the remaining tablespoon of oil over medium-high heat and sauté the onion, carrots and zucchini for 5 minutes. Add the garlic and cook another 2 minutes. Add the spices, diced tomatoes, raisins and cooked lamb and simmer for 10 minutes. Season the stew with salt and black pepper, lemon juice and cilantro (if desired). Serve over the warm couscous.


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