Traditional Couscous

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Traditional Couscous is a delightful and hearty dish that brings the flavors of North Africa to your kitchen. This recipe combines tender lamb, aromatic spices, and fluffy couscous for a meal that's rich in taste and texture. Perfect for family dinners or impressing your dinner guests!

Ingredients for Traditional Couscous

Couscous is the star of the dish, providing a light, fluffy base that soaks up all the delicious flavors. Chicken broth adds depth and richness. A bit of olive oil enhances the couscous's texture.

Lamb shoulder is perfect for slow cooking, becoming tender and flavorful. Chickpeas add protein and a creamy texture. Carrots and zucchini bring color and nutrients.

Onion and garlic form the flavor base, while cumin, coriander, cinnamon, and cayenne pepper create a warm, spicy aroma. Raisins add a hint of sweetness, and toasted almonds offer a satisfying crunch.

Tips & Tricks

  • If you're short on time, use pre-cut lamb or swap with chicken for quicker cooking.
  • Toast the almonds in advance to save on prep time.
  • Adjust the spice levels to suit your taste — add more cayenne for a kick!
  • Let the stew rest for a few minutes before serving to enhance the flavors.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad tossed with a lemon vinaigrette. A side of warm, crusty bread is perfect for mopping up the flavorful sauce. For a complete meal, serve with a glass of robust red wine.

Frequently Asked Questions

Can I use a different grain instead of couscous?
Yes, quinoa or bulgur can be great substitutes, though cooking times may vary.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Is there a vegetarian version?
Skip the lamb and add more chickpeas or a variety of beans for protein.

Traditional Couscous Recipe Walkthrough

Start by boiling the chicken broth with a tablespoon of olive oil and a teaspoon of salt in a large pot. Once it's bubbling happily, stir in the couscous, cover the pot, and remove it from the heat. Let it sit for about 5 minutes, then give it a good fluff with a fork to separate the grains.

Meanwhile, in another pot, heat a splash of olive oil over medium heat. Add the cubed lamb shoulder and brown it on all sides. This step is crucial for locking in flavor. Toss in the onion and garlic, cooking until the onion turns translucent.

Next, add the carrots, zucchini, and chickpeas. Sprinkle in the cumin, coriander, cinnamon, cayenne pepper, and a pinch of salt and pepper. Stir everything together, ensuring the spices coat the meat and vegetables.

Add enough water to cover the ingredients, then bring it to a gentle simmer. Let it cook for about 40 minutes, or until the lamb is tender and the flavors have melded beautifully. Stir in the raisins and let them cook for an additional 5 minutes.

To serve, spread the fluffy couscous on a large serving platter and ladle the lamb and vegetable stew over it. Sprinkle with toasted almonds and garnish with fresh cilantro for a pop of color and freshness.

Why You'll Love This Recipe

  • Easy to make, yet feels like a gourmet dish.
  • Aromatic spices create a warm, inviting flavor.
  • One pot for the stew means minimal cleanup.
  • Great for meal prepping — flavors deepen over time.
  • Customizable with your favorite vegetables or proteins.

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

Step-by-step 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.

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