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Flavorful Moroccan Style Couscous with Slow-Cooked Lamb

moroccan style couscous with slow-cooked lamb - featured image
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A comforting Moroccan dish featuring tender slow-cooked lamb infused with warm spices, served over fluffy couscous that soaks up all the rich flavors. Perfect for family gatherings or special occasions.

Ingredients

Scale
  • 2 lbs lamb shoulder or shank, trimmed and cut into chunks
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 tsp turmeric powder
  • 1 cup beef or lamb broth (homemade or low-sodium store-bought)
  • 1 can (14 oz) diced tomatoes
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley for garnish
  • 2 cups couscous (medium-grain recommended)
  • 2 1/2 cups boiling water or broth
  • 2 tbsp olive oil or unsalted butter
  • 1 tsp salt
  • 1/4 cup toasted slivered almonds or pine nuts (optional)
  • Fresh mint and parsley, chopped
  • Juice of half a lemon
  • Optional add-ins: dried apricots or raisins, roasted vegetables (carrots or zucchini), harissa paste

Instructions

  1. Pat lamb chunks dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and brown lamb in batches until golden on all sides, about 3-4 minutes per batch. Set lamb aside.
  3. Lower heat to medium and sauté chopped onion until soft and translucent, about 5 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle in cinnamon, cumin, coriander, smoked paprika, cayenne, and turmeric. Stir constantly for 2 minutes to toast spices.
  6. Return lamb to the pot. Add diced tomatoes and broth, scraping up browned bits. Bring to a gentle simmer and cover with a tight-fitting lid.
  7. Reduce heat to low and slow cook lamb until fork-tender, about 2.5 to 3 hours. If using a slow cooker, cook on low for 6-8 hours, checking liquid occasionally.
  8. When lamb is nearly done, place couscous in a large bowl. Pour boiling water or broth over it, add salt and olive oil or butter. Cover tightly and let sit for 5 minutes.
  9. Fluff couscous with a fork to separate grains. Stir in lemon juice, toasted nuts, chopped mint, and parsley. Adjust seasoning if needed.
  10. Serve couscous on a large platter, pile tender lamb on top, and garnish with fresh herbs. Optionally drizzle olive oil or add a dollop of plain yogurt.

Notes

For best flavor, do not skip browning the lamb. Toast spices with onions before adding liquids to unlock aroma. Fluff couscous gently with a fork after soaking to keep it light and fluffy. If lamb sauce is too thin, simmer uncovered for 10-15 minutes to thicken. Leftovers store well in fridge for up to 3 days and freeze for up to 3 months. Reheat gently with added broth or water to maintain moisture.

Nutrition

Keywords: Moroccan, couscous, slow-cooked lamb, lamb stew, North African, comfort food, slow cooker, easy recipe, family meal

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