Traditional Couscous

A time-honored dish that brings the flavors of North Africa to your table, featuring light and fluffy semolina granules paired with a savory stew of vegetables and aromatic spices.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 cups couscous

4 cups chicken broth

1 tbsp olive oil

1 tsp salt

1 lb lamb shoulder, cubed

1 can (15 oz) chickpeas, drained

2 carrots, sliced

1 zucchini, sliced

1 onion, chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

1/4 tsp cayenne pepper

Salt and pepper to taste

1/4 cup raisins

1/4 cup toasted almonds

Fresh cilantro for garnish

Instructions

1. In a large pot, bring the chicken broth, olive oil, and salt to a boil.

2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

3. In a separate pot, heat olive oil over medium heat and brown the lamb cubes.

4. Add onion and garlic to the lamb, sauté until the onion is translucent.

5. Stir in carrots, zucchini, chickpeas, cumin, coriander, cinnamon, cayenne, salt, and pepper.

6. Add enough water to cover the ingredients and simmer for 40 minutes until the lamb is tender.

7. Stir in raisins and cook for an additional 5 minutes.

8. Serve the lamb and vegetable stew over the fluffed couscous, garnished with toasted almonds and fresh cilantro.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat leftovers in a saucepan over medium heat, adding a splash of water or broth to moisten if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.