Lamb and Sausage Couscous
Experience the vibrant flavors of North African cuisine with this hearty Lamb and Sausage Couscous recipe. Tender bites of seasoned lamb shoulder and spicy merguez sausage are simmered in a fragrant medley of cumin, coriander, paprika, and cinnamon, creating a rich and aromatic base. Paired with chickpeas and tender vegetables like carrots and zucchini, the stew is served over light, fluffy couscous, soaking up the savory, spiced broth. Fresh parsley and a zesty squeeze of lemon add the perfect finishing touch to this one-pot wonder. Perfect for a cozy family dinner or a dinner party showstopper, this dish combines bold layers of flavor with comforting textures. Ready in under 2 hours, this recipe offers an enticing balance of convenience and culinary flair for anyone seeking the ultimate fusion of warmth and spice.
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder
- 4 Spicy lamb or beef sausages (e.g., merguez)
- 3 tablespoons Olive oil
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 1 Cinnamon stick
- 400 grams Canned diced tomatoes
- 500 milliliters Chicken or lamb stock
- 2 Carrots, peeled and chopped
- 2 Zucchini, chopped
- 400 grams Canned chickpeas, drained and rinsed
- 300 grams Couscous
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Lemon, cut into wedges (for serving)
Instructions
Cut the lamb shoulder into bite-sized pieces and season with salt and pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb pieces on all sides, then remove them and set aside.
In the same pot, add the remaining tablespoon of olive oil and sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Stir in the ground cumin, ground coriander, ground paprika, and cinnamon stick. Allow the spices to toast for 1 minute until fragrant.
Add the canned diced tomatoes and chicken or lamb stock to the pot, scraping the bottom to deglaze.
Return the browned lamb pieces to the pot, bring the mixture to a simmer, cover, and cook on low for 50 minutes.
While the lamb cooks, heat a skillet over medium heat and cook the sausages until browned and fully cooked. Slice them into bite-sized pieces and set aside.
After 50 minutes, add the chopped carrots, zucchini, and chickpeas to the pot with the lamb. Cover and cook for an additional 20 minutes or until the vegetables are tender.
Prepare the couscous according to the package instructions, seasoning with a pinch of salt and a drizzle of olive oil.
Once the lamb and vegetables are done, remove the cinnamon stick and stir in the cooked sausage pieces.
Serve the lamb and sausage mixture over the couscous, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2189 mg | 95% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.5 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
