Moroccan-style Couscous with Lamb

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein and is gluten-free.

raisins

🥗Healthier: dried apricots

💰Cheaper: sugar

Dried apricots add similar sweetness with added nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

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

Add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Stir in diced lamb and cook until browned on all sides, about 5-7 minutes.

Add chopped carrot and zucchini; cook for another 3-4 minutes.

Sprinkle in cinnamon, cumin, ginger, and turmeric; stir to combine.

Pour in vegetable broth and bring to a simmer.

Add chickpeas and raisins; cover and cook for 30-40 minutes until lamb is tender.

In a separate pot, bring water to a boil; add couscous and a pinch of salt.

Remove from heat, cover, and let sit for 5 minutes until fluffy.

Fluff couscous with a fork and stir in chopped cilantro and lemon juice.

Serve the lamb mixture over the couscous, garnished with additional cilantro.

Cooking Techniques

Spice Level: