Lamb Stew with Couscous
Warm and comforting, this Lamb Stew with Couscous is a hearty one-pot meal that brims with bold, aromatic spices like cumin, paprika, and cinnamon. Tender chunks of seared lamb shoulder simmer with hearty vegetables, juicy tomatoes, and creamy chickpeas in a flavorful broth, creating a stew that's rich and deeply satisfying. Served over fluffy, buttery couscous, this dish is a perfect blend of vibrant North African-inspired flavors and wholesome ingredients. Ideal for family dinners or special occasions, it’s a soul-soothing recipe that’s both filling and memorable. Sprinkle with fresh parsley for a bright finishing touch, and watch this cozy favorite quickly become a staple in your recipe collection. Keywords: lamb stew, couscous recipe, North African flavors, hearty lamb stew, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb shoulder, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned)
- 4 cups low-sodium chicken or beef stock
- 15 ounces chickpeas, drained and rinsed
- 2 tablespoons fresh parsley, chopped
- 1.5 cups couscous
- 2 cups water (for cooking couscous)
- 1 tablespoon butter
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the diced lamb shoulder with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Brown the lamb in batches, about 2-3 minutes on each side, until nicely seared. Remove and set aside.
In the same pot, add the chopped onion, sliced carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, ground cumin, paprika, and ground cinnamon. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute to deepen its flavor.
Add the diced tomatoes (with their juices) and 4 cups of chicken or beef stock. Stir to combine.
Return the browned lamb to the pot and bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it simmer gently for 1 hour.
After 1 hour, stir in the chickpeas and continue simmering for an additional 15-20 minutes, uncovered, until the lamb is tender and the stew has thickened slightly.
While the stew is finishing, bring 2 cups of water to a boil in a medium saucepan. Stir in 1.5 cups of couscous, a pinch of salt, and 1 tablespoon of butter. Cover the saucepan, remove from heat, and let it sit for 5 minutes. Fluff the couscous with a fork before serving.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve the lamb stew over the prepared couscous, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1029 mg | 22% | |
*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.
