Moroccan Lamb with Couscous
If you’re looking for an easy dinner recipe that’s full of flavour, packed with protein, and feels a little special without requiring hours in the kitchen — this Moroccan Lamb with Couscous is exactly what you need.It’s a beautiful mix of warming spices, tender lamb, and the subtle sweetness of apricots that balance everything perfectly. This one ticks all the boxes for a high protein dinner that feels satisfying and nourishing.
Ingredients
- 90 g uncookec couscous 1/2 cup
- 1/2 tbsp ground cumin
- 1 tsp ground corinader
- 1/2 tsp fennel seeds
- pinch black pepper
- pinch cayenne pepper
- 300 g lamb loin cut into 2 inch (5cm) pices 10 oz
- 1 tbsp coconut oil
- 1 onion finely chopped
- 1 tbsp tomato paste
- 250 ml chicken broth 1 cup
- 1/2 can chickpeas, drained 7 oz/ 120g
- 50 g dried apricots 1.5 oz
- 2 large tomatoes, chopped
- 1 cinnamon stick
- 1/2 tbsp fresh ginger, minced
- 1 tsp lemon zest
- 2 tbsp fresh cillantro (parsley) chopped
Instructions
- In a large bowl, mix the cumin, coriander, salt, fennel seeds, cayenne, and pepper. Add the lamb and toss to coat.
- Heat a large, heavy skillet over medium-high heat. When hot, add 1 tbsp of coconut oil, and working in batches, cook the lamb until browned on all sides, about 8 minutes per batch. Transfer to a clean large bowl
- In the same skillet, add the onion and tomato paste. Reduce the heat to medium, and saute until the onion is soft; about 5 minutes.
- Add the broth, chickpeas, apricots, tomatoes, cinnamon, ginger, and lemon zest. Bring to a boil, scraping the skillet to lift the browned bits off. Add the lamb to the skillet, reduce the heat to low, cover, and simmer until the lamb is just tender, about 15-20 minutes Uncover and simmer until the sauce thickens enough to coat a spoon, about 15 minutes more.
- Cook the couscous according to the package directions. Serve the lamb over the couscous, and sprinkle with the chopped cilantro.
Notes
For 2 servings:
Kcal 712
Protein (g) 45
Carbs (g) 83
Fats (g) 23