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Moroccan Lamb & Couscous Stew

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 450 kcal

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 stalks celery diced
  • 1 lb ground lamb
  • 4 cloves garlic minced
  • 2 preserved lemons pith removed and sliced
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp fresh thyme minced
  • 1/4 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/4 tsp nutmeg
  • 6 oz tomato paste
  • 8 cups chicken stock or more depending on desired consistency
  • sea salt and pepper to taste
  • 11 oz Israeli couscous
  • 2 tsp olive oil
  • plain yogurt for garnish
  • chopped cilantro mint or parsley for garnish

Instructions

  1. In a large stockpot (6 qt.), heat the olive oil and add the ground lamb. Brown the lamb and crumble apart as it cooks, about 3-4 minutes.
  2. Remove the lamb from heat and set aside.
  3. In the same pot, add a little more oil if necessary and add the chopped onion and celery.
  4. Cook covered until the onions are translucent, about 7-8 minutes.
  5. Meanwhile, combine the coriander, cumin, turmeric, cloves, cinnamon, chili powder and nutmeg in a bowl.
  6. Stir in the thyme and garlic, cook for 1 minute until fragrant.
  7. Stir in the preserved lemons, dried spices and tomato paste. Stir to combine and cook until the tomato paste has melted, about 2-3 minutes.
  8. Pour in the chicken stock, stir and bring to a low simmer. Turn down the heat and cook on low for about 10 minutes.
  9. Meanwhile, heat 2 tsp of olive oil in a sauce pot and add the dried couscous. Toast for a few minutes, stirring frequently until the couscous gets just browned.
  10. Add a pinch of salt and the amount of water as directed on the package instructions and cook until the couscous is tender, about 8-10 minutes.
  11. Add the ground lamb and cooked couscous back into the soup and let cook on low simmer for about 10-15 minutes. Taste and adjust seasonings as desired.
  12. Remove from heat and ladle into bowls, garnishing with fresh cilantro, mint or parsley and a dollop of plain yogurt.