Couscous | Moroccan Couscous with Lamb and Vegetables | How To Make Lamb Couscous with Vegetables

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein, while rice is a more economical grain.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and often cheaper than dried chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

Prepare couscous according to package instructions, using vegetable broth instead of water.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

Add diced lamb to the pot, browning on all sides for 5-7 minutes.

Stir in chopped carrots, zucchini, and diced tomatoes, cooking for another 5 minutes.

Season with cumin, coriander, cinnamon, salt, and pepper, mixing well.

Pour in enough vegetable broth to cover the mixture, then bring to a simmer.

Cover and cook on low heat for about 45 minutes, until the lamb is tender.

Add chickpeas and cook for an additional 10 minutes to heat through.

Fluff the couscous with a fork and serve topped with the lamb and vegetable mixture.

Garnish with chopped parsley and lemon wedges before serving.

Cooking Techniques

Spice Level: