Lamb Tagine With Couscous

0603red-wine
Photo by William Meppem
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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 460 calories
    • Calories 35 calories from fat
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 90 mg
    • Sodium 580 mg
    • Protein 38 g
    • Carbohydrate 34 g
    • Sugar 2 g
    • Fiber 4 g

Ingredients

  1. Check 2teaspoons paprika
  2. Check 1/4teaspoon ground turmeric
  3. Check 1/2teaspoon ground cumin
  4. Check 1/4teaspoon cayenne pepper
  5. Check 1teaspoon ground cinnamon
  6. Check 1teaspoon kosher salt
  7. Check 4tablespoons olive oil
  8. Check 2 1/2pounds lamb loin, cut into 1 1/2-inch pieces
  9. Check 1 medium yellow onion, thickly sliced
  10. Check 4 carrots, peeled into thin strips
  11. Check 1 clove garlic, finely chopped
  12. Check 1tablespoon grated fresh ginger
  13. Check zest of 1/2 lemon, grated
  14. Check 1 32-ounce container low-sodium chicken broth
  15. Check 1 10-ounce box couscous
  16. Check 1/4cup fresh cilantro leaves, roughly chopped
  17. Check 1/4cup fresh flat-leaf parsley leaves, roughly chopped
  18. Check 3/4cup kalamata olives, pitted and halved

Directions

  1. In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.
  2. Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate.
  3. Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir.
  4. Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.