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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.
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Remove the lamb from heat and set aside.
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In the same pot, add a little more oil if necessary and add the chopped onion and celery.
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Cook covered until the onions are translucent, about 7-8 minutes.
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Meanwhile, combine the coriander, cumin, turmeric, cloves, cinnamon, chili powder and nutmeg in a bowl.
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Stir in the thyme and garlic, cook for 1 minute until fragrant.
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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.
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Pour in the chicken stock, stir and bring to a low simmer. Turn down the heat and cook on low for about 10 minutes.
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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.
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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.
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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.
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Remove from heat and ladle into bowls, garnishing with fresh cilantro, mint or parsley and a dollop of plain yogurt.