Spiced Lamb with Couscous
Treat your taste buds to a tantalizing culinary adventure with this Spiced Lamb with Couscous recipe, a perfect blend of Middle Eastern-inspired flavors. Tender, succulent lamb shoulder is coated in a fragrant mix of cumin, coriander, cinnamon, and paprika, then slow-simmered in a rich tomato-based sauce with hearty chickpeas. Paired with fluffy, butter-infused couscous studded with fresh parsley, mint, and zesty lemon, this dish offers a vibrant mix of savory, earthy, and bright notes in every bite. Ready in just over an hour, it’s an ideal choice for a satisfying weeknight dinner or an impressive yet approachable meal when entertaining guests. Enjoy this one-pot wonder with all the soul-warming spices and fresh herbs that make it unforgettable. Perfect for fans of wholesome, flavorful Mediterranean dishes!
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Recipe Information
Ingredients
- 500 g lamb shoulder (boneless)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 400 g canned diced tomatoes
- 250 ml vegetable stock
- 400 g chickpeas (drained and rinsed)
- 200 g couscous
- 250 ml boiling water
- 1 tbsp butter
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh mint (chopped)
- 1 medium lemon (zested and juiced)
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming away excess fat.
In a small bowl, mix the cumin, coriander, cinnamon, paprika, salt, and black pepper. Rub this spice mixture all over the lamb pieces until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Sear the lamb pieces in batches until browned on all sides. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion for 3–4 minutes until softened, then add the minced garlic and cook for another minute.
Stir in the canned diced tomatoes and vegetable stock. Bring the mixture to a simmer.
Return the browned lamb to the skillet, cover with a lid, and cook on low heat for 30 minutes, stirring occasionally.
After 30 minutes, add the chickpeas to the skillet and stir to combine. Simmer for another 10–15 minutes until the lamb is tender and the sauce has thickened slightly.
While the lamb is cooking, prepare the couscous. Place the couscous in a heatproof bowl and pour over the boiling water. Cover with a plate or cling wrap and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork and stir in the butter, fresh parsley, fresh mint, and lemon zest.
To serve, spoon the couscous onto plates or into bowls and top with the spiced lamb mixture. Drizzle with a little lemon juice and garnish with additional herbs, if desired.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1033 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.
