Lamb Couscous

Ingredients

• •2 tablespoons olive oil
• •1.5 pounds lamb shoulder, cubed
• •1 large onion, diced
• •3 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground ginger
• •2 cups lamb or chicken broth
• •1 can (14 oz) diced tomatoes
• •2 cups diced carrots and zucchini
• •1/2 cup dried apricots, halved
• •1 cup couscous
• •1/4 cup fresh cilantro, chopped
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Brown the lamb on all sides, then remove and set aside.
2. 2In the same pot, sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. 3Stir in cumin, cinnamon, and ginger, cooking for 30 seconds until fragrant.
4. 4Return lamb to pot, add broth, tomatoes, carrots, zucchini, and apricots. Bring to a boil, then reduce heat and simmer covered for 25 minutes until lamb is tender.
5. 5Season with salt and pepper to taste.
6. 6In a separate pot, bring 2 cups water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes.
7. 7Fluff couscous with a fork and transfer to serving plates. Top with lamb stew and garnish with fresh cilantro.

💡 Lamb couscous is best when the stew is reduced enough to coat the grains; a thin broth disappears into couscous and turns it soggy. Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.