Lamb Couscous
This 30-minute one-pan lamb couscous is a quick and easy midweek dinner. Packed with spiced ground lamb and fresh herbs, it's a delicious Middle Eastern inspired complete meal the whole family will enjoy.
Servings: 6 servings
Calories: 438kcal
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
Video
Notes
Adjust consistency: The dish will look very liquid at first but the couscous does absorb it all as it cooks. If it becomes too dry, simply add some extra stock.
Salty stock: Some stocks are very salty and can easily ruin the meal. I suggest seasoning the meal to taste at the end with salt and pepper.
Toppings: Crumbled feta and extra chili flakes would make delicious toppings as well.
Add cream: You can add 1/4 cup of heavy cream at the end of the cooking time alongside 1 tbsp of tomato paste for a creamy lamb couscous dish.
Storage: You can store leftovers in an airtight container in the fridge for 3 days and simply reheat them on the stove or in the microwave or on the stove with some extra stock. I don't recommend freezing any leftovers as the pearl couscous will become mushy when defrosted.
Nutrition
Calories: 438kcal | Carbohydrates: 38g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 271mg | Potassium: 493mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1712IU | Vitamin C: 53mg | Calcium: 49mg | Iron: 3mg
