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One-Pot Lamb With Couscous

  • Yield: 4 to 6 servings

Ingredients

Instructions

  1. Heat the oil over medium-high heat in a large stainless-steel saucepan or a Dutch oven. Add the onion, celery, and carrots and sauté until they just start to soften and turn brown, 4 to 5 minutes. Stir in the ginger, cumin, red pepper flakes, paprika, and cayenne, and cook until fragrant, 30 to 45 seconds.
  2. Break the ground lamb into small chunks and add it to the saucepan; sauté until the meat turns brown, 3 to 4 minutes, and is completely cooked.
  3. Stir in the couscous and broth, season with salt, and bring to a boil over high heat. Remove from the heat and cover with a lid, and let stand for 5 minutes. Remove the lid and fluff with a fork. Drizzle with lemon juice and garnish with parsley. Serve hot or warm.

Notes

  • The USDA recommends cooking ground lamb at 160F/71C.
  • Couscous cooking directions can vary depending on the manufacturer. While this recipe lists quantities that will work, I still recommend reading the instructions on the box and adjusting the time or the amount of broth needed.

  • If you want to take this dish a step further, add toasted pine nuts (or any type of nut or seed you love) and a large helping of caramelized onions.

  • You can also add dried fruit like chopped apricots, cherries, cranberries, or figs and sauté them with the onion.

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