Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 cup diced white or yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 inch piece fresh ginger, peeled and cut into thin matchsticks
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp ground smoked sweet paprika
- ¼ tsp ground cayenne
- 1 lb ground American lamb
- 1 cup couscous
- Fine sea salt
- 1 ¼ cup low-sodium vegetable, beef broth, or water
- Fine sea salt
- 1 Tbsp fresh lemon juice
- ¼ cup chopped flat-leaf parsley, leaves and tender stems
Instructions
- 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.
- 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.
- 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.
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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.
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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.
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You can also add dried fruit like chopped apricots, cherries, cranberries, or figs and sauté them with the onion.