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How to Make Moroccan Lamb Couscous at Home
When preparing the couscous (Step 4) follow the instructions on the packet as they all seem to vary.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
75minutes 60minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
75minutes 60minutes
Ingredients
Moroccan Lamb Stew
Couscous
Garnish
Instructions
  1. In a bowl, add the lamb, cumin, ginger, cinnamon, salt, pepper and 2 tablespoons of the olive oil. Stir well to combine and allow to marinate for 1 hour.
  2. Heat the remaining 2 tbsp of olive oil in a large, heavy-based saucepan over a moderate to high heat, add the onions and garlic and saute for 2 minutes. Add the marinated lamb in batches and brown all sides. Then add the canned tomatoes and beef broth. When the liquid comes to a boil, add the bay leaf, carrots and potatoes and lower the heat. Simmer for 1 hour.
  3. While the lamb is simmering, prepare the couscous ingredients.
  4. About 20 minutes before the lamb is ready, rinse the couscous. Bring the vegetable stock to a boil. Add the rinsed couscous. Stir, reduce heat to low, cover with lid and allow to simmer for 5 minutes until most of the liquid has been absorbed. Remove from heat and allow to stand for 10 minutes. Fluff up with a fork.
  5. Heat the olive oil in a skillet, over a moderate heat. Place the prepared couscous into the skillet. Add the remaining couscous ingredients and stir well to combine.
  6. Serve the couscous immediately onto plates and top with the Moroccan lamb stew and garnish with cilantro.
https://compassandfork.com/recipe/how-to-make-moroccan-lamb-couscous-at-home/
https://compassandfork.com/recipe/how-to-make-moroccan-lamb-couscous-at-home/