Moroccan Lamb Couscous

Aren’t one-pot recipes amazing? Besides not washing 🧼 too many pots and pans, most of them are easier to make and simpler to prepare as they’re not as many steps involved versus when there are separately prepared components.
 
The other plus is the layers of flavor built into the dish. Having all the ingredients cook together in the same pot 🍲, creates a more cohesive taste resulting in an intensity of flavor. It helps develop a richer and a deeper profile.
 
I love making them and it shows as I have over 100 recipes on the website 💻. There’s Chicken Marengo, Cod in Puttanesca Sauce, Texas Cowboy Stew, Thai Red Curry Shrimp, Moroccan Kefta Tajine, Pork Vindaloo, Cauliflower Fried Rice… just to name a few.
 
Another one that is perfect for fall 🍂 and winter is my Moroccan Lamb Couscous! With a gorgeous array of vegetables and seasonings, this one-pot dish is simply fabulous! It’s colorful, incredibly tasty and it’s also quick to make… bonus!
 
David wasn’t a fan of lamb. He always thought it tastes “gamey”… which it does depending on where the meat is coming from. The ones from North America taste less pungent (wild) because of their diet. Lamb is raised on grass and finished on grain, suppressing that strong flavor versus the Australian/New Zealand 🌏 ones which is strictly grass.
 
We mostly buy our lamb 🐏 from North America. If you can’t stand the taste at all, instead of making this Moroccan Lamb Couscous with this protein, simply change it for ground pork or even ground beef. The taste will still be fabulous!
 
What makes this dish so tasty is the seasonings 🧂. I use Ras el hanout which is an iconic spice from Morocco. It has a gorgeous flavor profile with notes of cinnamon, coriander, clove, cumin and paprika. To get this homemade recipe, here’s the link…
 
Another one I really like and use quite often is turmeric! It has many health benefits like reduced inflammation as well as arthritis pain, lower risk of heart attack and plays a role in cancer prevention. It’s also good for the skin. On the other hand, I highly suggest you talk with your practitioner 👨‍⚕️👩‍⚕️ if you’re in cancer treatment or taking blood thinners.
 
One I consider as a superfood is legumes. They are rich in minerals and vitamins and are excellent sources of fiber. Eating them regularly lowers blood sugar and cholesterol levels, improves heart health 💖, and enhances digestion. These plant-based foods are low in fat and are cholesterol-free.
 
This delightful one-pot Moroccan Lamb Couscous is a great recipe to make 👩‍🍳👨‍🍳! It has a lovely array of amazing ingredients and seasonings plus there’s less cleanup to do… love it! This is the perfect dish to enjoy this season…
Bon Appétit! 🍽
 
Check out these other delicious one-pot recipes… 😀
– Orzo with Chicken & Asiago
– Hungarian Beef Goulash
– Shakshouka
– Lamb Keema
– Pepper & Sausage Casserole
– New Orleans Gumbo
– Pumpkin Chili
– Arroz con Gambas
– Brunswick Stew
and for even more one-pot recipes 🥘, click on this link… Recipe Category • One-Pot Meals
 

 
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Moroccan Lamb Couscous

This one-pot dish is incredibly flavorful! With a great combination of ingredients, this Moroccan Lamb Couscous is sure to please everyone!

5 from 13 votes

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Servings 4

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Passive Time 0 minutes mins

Ingredients

  

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• 1 lb. lean ground lamb
• ground Himalayan pink salt, to taste and divided
• freshly ground mixed peppercorns, to taste
• 1/2 tbsp. olive oil tips & tricks
• 1 cup yellow onions, diced
• 1/2 cup carrots, sliced and quartered
• 1/2 cup red peppers, diced
• 1 medium zucchini, washed, sliced and quartered
• 1 tbsp. ginger, minced
• 3 large cloves garlic, pressed
• 1 tbsp. Ras el hanout
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/2 tsp. hot paprika
• 2 cups couscous
• 3 1/2 cups low-sodium chicken broth (substitute vegetable broth)
• 1 can (15.5 oz.) chickpeas, drained and rinsed
• 1/2 cup raisins
• 1/3 cup slivered almonds, toasted
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1 tbsp. finely chopped cilantro, for garnish tips & tricks

Directions

 

• In a large skillet over medium heat, add lamb and sauté until no longer pink, about 3 to 4 minutes, breaking the meat into small pieces.
• Using a slotted spoon, scoop the meat to a bowl and set aside.
• Discard the liquid but keep 1 tbsp. Add olive oil.
• When hot, add onions and carrots: sauté for 4 minutes. Add red peppers and cook for 2 minutes.
• Add zucchini and cook for 4 minutes. Add ginger and garlic; sauté for 1 minute.
• Return meat to the skillet, including any accumulated juices, and season with Ras el Hanout, ground cumin, ground turmeric, and hot paprika; stir well.
• Add couscous and broth; stir to coat. Increase heat to medium-high and as soon as it starts boiling, cover and reduce to medium-low. Simmer for 10 minutes.
• Stir in chickpeas, raisins, toasted slivered almonds, and lemon juice. Garnish with cilantro and serve immediately.

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