Moroccan Couscous | Easy Couscous with Lamb Shanks | How to Make Couscous

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein, while bulgur wheat is often less expensive.

vegetable broth

🥗Healthier: low-sodium broth

💰Cheaper: water + seasoning

Low-sodium broth is healthier, while water with seasoning is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans can be more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries add a tart flavor, and sugar-free options can be cheaper.

In a large pan, add the ghee and olive oil, when hot, add the lamb shanks and cook on both sides until you see some brown patches.

Add the onion to the pan and fry with the lamb shanks until the onion is translucent. Now, add the tomato and mix well.

After three minutes of cooking add the turmeric and black pepper. Cover the pan and cook on medium low allowing the tomato and the lamb to release liquids.

Pour the boiling water, the bouillon, tomato paste, and salt. Mix well, and cover.

Cook the lamb shanks for 45 to 50 minutes on medium heat. The lamb shanks should be fully cooked.

Add the vegetables to the pan and let it cook for 10 minutes, or transfer a quarter of the sauce to another pan, add the vegetables to it and cook for 8 to 10 minutes on medium heat.

Cook the couscous as per the instruction on the package.

To serve, add the couscous to a plate, then add the lamb shank, and then add the vegetables and pour some sauce on top.

Cooking Techniques

Equipment Needed

Spice Level: