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!
Ingredients
- 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.