Best 5 Couscous With Lamb Stew Recipes

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Tantalize your taste buds with a culinary journey to North Africa with our delectable couscous with lamb stew recipe. This dish is a harmonious blend of succulent lamb, tender vegetables, and fluffy couscous, all stewed together in a rich and flavorful broth. The lamb is braised to perfection, ensuring it's fall-off-the-bone tender, while the vegetables add a vibrant sweetness and crunch. The fluffy couscous soaks up the savory broth, creating a symphony of textures and flavors. Our recipe provides step-by-step instructions, ensuring even novice cooks can recreate this authentic dish. Additionally, we've included a vegetarian version for those seeking a meatless alternative, featuring hearty chickpeas instead of lamb. Both recipes are brimming with North African spices, promising an explosion of flavors that will transport you to the bustling souks of Marrakech.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS WITH LAMB STEW



Couscous with Lamb Stew image

Categories     Soup/Stew     Lamb     Onion     Tomato     Stew     Chickpea     Bell Pepper     Carrot     Turnip     Pumpkin     Zucchini     Winter     Couscous     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 30

For lamb stew
2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off
For spicy tomato sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste
For couscous
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Steps:

  • Make lamb stew:
  • Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
  • Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
  • Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
  • Make spicy tomato sauce:
  • Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
  • Cook and serve couscous:
  • Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.

ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS



Road to Morocco Lamb with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds boneless leg of lamb, cut into bite size pieces
1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 teaspoons turmeric, 2/3 palm full
2 teaspoons cumin, 2/3 palm full
1 1/2 teaspoons coriander, 1/2 palm full
1 teaspoon paprika, 1/3 palm full
1/2 teaspoon cinnamon, eyeball it in your palm
1/4 teaspoon ground cloves, eyeball it in your palm
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved, about 1 cup
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts, a generous palm full
2 cups couscous
4 scallions, chopped

Steps:

  • Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
  • Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
  • During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
  • Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

MOROCCAN LAMB WITH COUSCOUS



Moroccan Lamb With Couscous image

This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Steps:

  • Prep time does not include marinating time.
  • Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
  • Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
  • Couscous.
  • In a small fry pan heat a little olive oil and cook peppers until tender.
  • Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
  • Add peppers, lemon juice, coriander and currants stir gently to combine.
  • Yogurt.
  • Combine yogurt with coriander, stir and serve drizzled over lamb.
  • To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

Nutrition Facts : Calories 918.8, Fat 58.1, SaturatedFat 25.8, Cholesterol 161.1, Sodium 175.6, Carbohydrate 54, Fiber 6.1, Sugar 7.1, Protein 44.3

MERGUEZ AND LAMB COUSCOUS



Merguez and Lamb Couscous image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

2 pounds lamb neck or shoulder, trimmed of fat and cut into 2-inch pieces (on the bone)
2 lamb shanks, trimmed, meat removed and cut into 2-inch pieces
10 medium-size onions, skinned and cut into 1/2-inch pieces
1/2 rutabaga, skinned and cut into 2-inch cubes
1 head fennel, cut into 2-inch-thick slices
1 tablespoon salt
4 teaspoons ground pepper
2 teaspoons ground ginger
2 1/2 cups slow-cooking couscous
3 tablespoons olive oil
15 medium carrots, scraped, halved and cut into 2-inch lengths
3/4 pound seedless raisins
2 cups (1 can) chickpeas, drained
1 pound merguez, or any good spicy sausage, cut into 2-inch lengths

Steps:

  • Place lamb in a deep kettle (preferably one with a steamer attachment on top). Add onions, rutabaga and fennel. Season with salt, and add 4 quarts cold water (it should cover the ingredients), black pepper and ginger.
  • Bring to a boil, reduce heat and simmer for 45 minutes.
  • Meanwhile, place couscous in a large bowl, and cover with cold water. Mix thoroughly with your hands to break up lumps. Transfer couscous to a steamer attachment with fine holes (if you do not have one, try a colander), and drain the couscous into a separate bowl. Then, transfer couscous to the original large mixing bowl, and let sit 15 minutes.
  • Break up the couscous again with your hands, and return it to the steamer or colander. Place the steamer over the simmering lamb and vegetables. Cover and let steam for about 15 minutes.
  • Return couscous to a large bowl and, when it is cool, grease your hands with the olive oil and mix the grains thoroughly, breaking up any lumps. Do this several times, adding more oil.
  • Return couscous to steamer, and place over simmering meat and vegetable liquid, covered.
  • When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez. Taste broth for seasoning. Add more pepper if necessary (withhold salt until the end). Simmer for another 20 minutes. (At this point the stew may be set aside to cool, scraped of any surface fat, and reheated before serving. Place couscous in a large bowl and cover with a damp towel.)
  • When ready for final cooking, place stew over a medium-low flame. Place a couscous-filled steamer on top, covered. Bring to a boil, reduce to simmer and cook for 20 minutes. Taste for seasonings before serving.
  • Place a mound of couscous on a warm plate. Cover with meat, vegetables and broth. Serve with hot sauce, like Tabasco, on the side.

LAMB STEW WITH COUSCOUS



Lamb Stew With Couscous image

This is one of my favorite dishes that my husband makes. Please don't omit the raisins ... they add a soft sweetness that is really terrific. Instead of ladling the lamb over the couscous in the end, my husband will sometimes combine it all in a baking dish and cook for 10 minutes or so in a 350 oven. Either way, this is one of my favorite Sunday dinners. I hope you try this ... and enjoy!

Provided by mermaidmagic

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 lbs boneless lamb, cut into 2 inch pieces
1 large onion, coursely chopped
2 cloves garlic, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 cup chopped canned tomato
salt & freshly ground black pepper, to taste
2 cups chicken stock
1/2 cup raisins, soaked in
1/2 cup boiling water, for 20 minutes
1 (15 ounce) can chickpeas, drained and rinsed
butter (for the couscous)
1 (10 ounce) box quick cooking couscous, prepared according to package directions
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
  • Add the lamb in batches and toss over high heat to brown it on all sides.
  • Remove the lamb from the pan as it is browned.
  • Wipe out the pan.
  • Heat the remaining 1 tablespoon (eyeball) of oil.
  • Add the onion and cook over medium heat for 10 minutes, stirring often.
  • Add the garlic and cook for 1 minute.
  • Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
  • Cook for 30 seconds, stirring.
  • Add the tomatoes and cook for 2 minutes.
  • Add plenty of salt and pepper, to taste.
  • Add the stock and return the meat to the pan.
  • Bring to a boil, lower the heat, and cover the pan.
  • Simmer the lamb for 1 hour.
  • Stir in the raisins and their soaking liquid.
  • Stir in the chickpeas.
  • Cover the pan and cook for 30 minutes, or until the lamb is very tender.
  • Add the parsley and cilantro to the lamb and taste for seasonings.
  • Serve at once, ladled over the couscous.

Nutrition Facts : Calories 1189.6, Fat 59.3, SaturatedFat 23, Cholesterol 166.9, Sodium 712, Carbohydrate 105.2, Fiber 10.6, Sugar 15.9, Protein 57.3

Tips:

  • Choose the right type of lamb: For this recipe, it's best to use a lamb shoulder or leg, as these cuts are flavorful and have a good amount of fat, which will help keep the stew moist.
  • Brown the lamb before stewing: Browning the lamb before adding it to the stew will help develop its flavor and create a richer stew.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables like potatoes, turnips, or parsnips.
  • Use a good quality broth: The broth you use will make a big difference in the flavor of the stew. Use a flavorful broth, such as beef or chicken broth, or even a vegetable broth if you prefer.
  • Season the stew well: Don't be afraid to season the stew well. Use a combination of salt, pepper, and other spices, such as cumin, coriander, or paprika.
  • Cook the stew low and slow: The best stews are cooked low and slow. This allows the flavors to develop and the meat to become tender.
  • Serve the stew with couscous: Couscous is a great accompaniment to lamb stew. It's light and fluffy, and it absorbs the flavorful broth from the stew.

Conclusion:

This lamb stew with couscous is a hearty and flavorful dish that's perfect for a cold winter day. The lamb is tender and succulent, the vegetables are perfectly cooked, and the broth is rich and flavorful. Served with couscous, this stew is sure to be a hit with your family and friends.

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