Moroccan Lamb with Tomato Couscous
Savor the irresistible flavors of North Africa with this Moroccan Lamb with Tomato Couscous recipe—a comforting, spice-infused dish that perfectly balances savory and sweet. Tender pieces of lamb shoulder are gently simmered in a fragrant sauce featuring warm spices like cumin, cinnamon, and smoked paprika, combined with juicy tomatoes, dried apricots, and a touch of honey for a hint of sweetness. Paired with fluffy couscous enriched with fresh parsley and a tomato base, this one-pot wonder is both hearty and elegant, making it an excellent option for weeknight dinners or special occasions. Ready in just over an hour, this Moroccan-inspired dish is sure to delight with its bold flavors and vibrant presentation.
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 400 g canned diced tomatoes
- 500 ml chicken stock
- 100 g dried apricots, roughly chopped
- 1 tbsp honey
- 200 g couscous
- 250 ml boiling water
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb cubes with salt and black pepper, then sear them in the pot until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion until softened, about 5 minutes.
Stir in the garlic, ground cumin, ground coriander, ground cinnamon, and smoked paprika. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, chicken stock, dried apricots, and honey. Stir well to combine.
Return the browned lamb to the pot. Bring the mixture to a simmer, then lower the heat, cover, and let it cook for 45 minutes or until the lamb is tender.
While the lamb is cooking, prepare the couscous. Place the couscous in a large bowl and pour the boiling water over it. Cover tightly with plastic wrap or a plate and let it sit for 10 minutes.
Fluff the couscous with a fork, then fold in the chopped parsley. Season with a pinch of salt and pepper to taste.
Once the lamb is ready, taste and adjust the seasoning if necessary with additional salt and pepper.
Serve the Moroccan lamb over the tomato couscous, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 88.4 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3505 mg | 75% | |
*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.
