One-Pan Lamb Couscous
This one-pan lamb couscous makes a complete midweek dinner in just 30 minutes. Packed with spiced ground lamb and fresh herbs, this Middle Eastern inspired recipe delivers on flavor and convenience. The larger pearl couscous absorbs the rich flavors, resulting in a fragrant, one-pot meal with a fluffy, risotto-like texture, perfect for the entire family.
I vividly remember the first time I ate couscous. Served with a rich, meaty sauce at a friend’s house, its unique grainy, chewy yet fluffy texture won me over. Now alternative pasta and grains such as quinoa, orzo, bulgur, and pearl barley, have become a staple in our house.
Typically couscous is served as a side or topped with a rich lamb stew or tagine. This one-pot ground lamb couscous is a quick and easy take on this classic combination, creating a flavor-packed dish in a 30 minutes one-pan meal.
This quick and easy ground lamb dish is a complete meal but you can serve it with extra veggies such as my raw carrot salad with mint or simple side salad. My Greek yogurt flatbread also make a delicious side using them as a scoop.
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Lamb Couscous
Ingredients
- 1 tbsp olive oil
- 1 lb ground lamb
- 2 garlic cloves minced
- 2 bell peppers diced, red and yellow
- 1 tsp ground cumin
- 2 tsp ground smoked paprika
- 1/8 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 1/4 tsp red chili flakes more for extra heat
- 1 1/2 cups lamb or beef stock
- 1/2 cup water
- 1 1/2 cups pearl couscous
- 1/4 tsp salt to taste
- 2 tbsp fresh parsley finely chopped, divided
- 2 tbsp sliced almonds as garnish, optional
Instructions
- Heat the olive oil in a large pan or skillet over medium to high heat. Add the ground lamb, breaking it up with a spatula or large spoon into smaller pieces as it browns for 1-2 minutes.1 tbsp olive oil, 1 lb ground lamb
- Once the meat has browned slightly, add the spices, minced garlic, and diced bell pepper. Stir to fully combine and cook for 2-3 minutes to soften the peppers lightly.2 garlic cloves, 2 bell peppers, 1 tsp ground cumin, 2 tsp ground smoked paprika, 1/8 tsp ground cinnamon, 1/8 tsp ground black pepper, 1/4 tsp red chili flakes
- Add the stock, water, and pearl couscous. It will look very liquid but don't worry, the couscous will absorb it all. Bring everything to a simmer and reduce the heat to low. Let the couscous cook in the broth for 10 minutes until al dente. Make sure not slightly undercook the couscous at this stage as the dish continues to cook until it's served.1 1/2 cups lamb or beef stock, 1 1/2 cups pearl couscous, 1/2 cup water
- Turn off the heat and season with salt and extra pepper to taste. Stir through 1 tbsp of the fresh mint and add the remaining fresh mint and sliced almonds on top as a garnish. Serve immediately.1/4 tsp salt, 2 tbsp fresh parsley, 2 tbsp sliced almonds
Notes
Nutrition
Ingredients and substitutions
- Lamb – Ground lamb made from the shoulder or lamb leg both work well here. Shoulder meat has more fat and adds more flavor to the dish than leaner ground lamb leg meat. Ground beef would work too.
- Couscous – Unlike smaller Moroccan couscous, pearl couscous which is also known as Israeli couscous is larger in size. You don’t have to rinse the pearl couscous before using it. I like using pearl couscous for this dish to ensure the mixture doesn’t overcook and becomes too compact and mushy. You can find pearl couscous in the pasta, rice, or international food section at many supermarkets or at fine food retailers such as Trader Joe’s.
- Vegetables – Red and yellow bell peppers add extra color and crunch to the dish but any color works well. Fresh garlic adds a rich flavor but you can use 1 tsp of ground garlic powder if needed.
- Spices – The combination of ground cumin, paprika, and cinnamon works well for fragrant lamb dishes. They add a warm and rich base for the strong meat flavor. Red chili flakes add some heat but you can omit those or increase the amount to suit your taste.
- Fresh herbs – Finely chopped fresh parsley really gives the simple ground lamb dish a lift. You can use dried parsley (1 tbsp in total) if needed but fresh is best here. Fresh mint makes a delicious alternative.
Step-by-step photos: lamb couscous
1. Brown the meat with the spices.
2. Add the veggies and liquids.
3. Stir in the pearl couscous.
4. Add toppings and serve immediately.
Types of couscous
Did you know that couscous (pronounced kūs kūs) is actually a type of pasta? Made from semolina and water, you can buy it in three distinct sizes. Smaller Moroccan couscous, slightly larger pearl or Israeli couscous which I’m using for this recipe, and even larger, almost pea-size Lebanese couscous.
Unlike Moroccan instant couscous that you can buy in the shops, traditional varieties need to be cooked in a set of steamer pots called a couscoussier.
Traditionally couscous is served on a large communal plate and eaten by hand, rolling it into golf ball size portions by hand and combining it with a rich stew-like sauce. You might want to give it a go!
