Snacks
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Entrees
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Sides

Moroccan Couscous with Lamb

StrongerTogether.coop

Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.

Prep Time

30 minutes

Cook Time

0 minutes

Yield

4 Servings

Ingredients

1 cup couscous, pearled
2 tablespoons vegetable oil (divided)
1 pound lamb, ground
2 cups onion, yellow (diced)
1 cup carrot (diced)
1 cup zucchini (diced)
1 tablespoon garlic (minced)
2 teaspoons cumin, ground
1 teaspoon ginger, ground
1⁄2 teaspoon cinnamon, ground
15 ounces tomato, diced
1⁄4 cup raisins
  salt (to taste)
  black pepper, ground (to taste)
  lemon juice (of 1 lemon)
2 tablespoons cilantro (chopped, optional)

Instructions

In a medium pot, bring the couscous to a boil with 1 1/4 cup water. Reduce heat and simmer for 10 minutes or untill all water has been absorbed.

While the couscous cooks, heat 1 tablespoon of vegetable oil in a large pot or skillet over medium-high heat and sauté the ground lamb until thoroughly cooked. Remove from pan and drain on a paper towel. In the same pan, heat the remaining tablespoon of oil over medium-high heat and sauté the onion, carrots and zucchini for 5 minutes. Add the garlic and cook another 2 minutes. Add the spices, diced tomatoes, raisins and cooked lamb and simmer for 10 minutes. Season the stew with salt and black pepper, lemon juice and cilantro (if desired). Serve over the warm couscous.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.