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Lamb Tagine With Couscous

Lamb Tagine With Couscous
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Serves 6-8| Hands-On Time: | Total Time:



  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.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 460Calories From Fat 35%
  • Fat 18g
  • Sat Fat 5g
  • Cholesterol 90mg
  • Sodium 580mg
  • Carbohydrate 34g
  • Fiber 4g
  • Sugar 2g
  • Protein 38g
What does this mean? See Nutrition 101 .

Quick Tip

Roast Chicken With Moroccan Spice Rub
Lamb has a much more pronounced flavor than beef, chicken, or pork and thus holds up well to stronger seasonings and spices.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.