Rich Moroccan Lamb Couscous with Apricots and Almonds

Name: Rich Moroccan Lamb Couscous with Apricots and Almonds
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 3 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon cinnamon; 3 cloves garlic, minced; 2 tablespoons lemon juice; Salt and pepper; 1.5 kg lamb shoulder, cut into chunks; 1 large onion, finely chopped; 2 cups chicken broth; 1 cup dried apricots, chopped; 1/2 cup slivered almonds; 2 tablespoons honey; 2 cups couscous; 2 cups boiling water; 1 tablespoon butter; Salt

A vibrant dish bursting with North African flavors.

This Moroccan lamb couscous incorporates sweet apricots and crunchy almonds to create a hearty and flavorful main course.

3 h
6
Intermediate

Ingredients

For the Marinade

3 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon cinnamon

3 cloves garlic, minced

2 tablespoons lemon juice

Salt and pepper

to taste

For the Lamb

1.5 kg lamb shoulder, cut into chunks

1 large onion, finely chopped

2 cups chicken broth

1 cup dried apricots, chopped

1/2 cup slivered almonds

2 tablespoons honey

For the Couscous

2 cups couscous

2 cups boiling water

1 tablespoon butter

Salt

to taste

Preparation

Marinating the Lamb

Combine ingredients

In a large bowl, mix olive oil, cumin, coriander, cinnamon, garlic, lemon juice, salt, and pepper.

Marinate the lamb

Add lamb to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours or overnight.

Let the lamb marinade overnight for a deeper flavor.

Rest the lamb

Take the lamb out of the fridge 30 minutes before cooking to bring it to room temperature.

Make sure the lamb is at room temperature before cooking to ensure even doneness.

Preparing the Couscous

Place couscous

Place couscous in a large bowl.

Add water

Pour boiling water over the couscous, cover, and let sit for 5 minutes.

Fluff and season

Fluff with a fork and stir in butter and salt.

Toast the slivered almonds for extra crunch and flavor.

Cooking Process

Brown the Lamb

Heat a large pot over medium-high heat and brown the lamb pieces in batches.

Timing: 20 min. Heat: Medium-high.

Sauté the Onion

Add the chopped onion to the pot and sauté until translucent.

Simmer the Stew

Return lamb to the pot, add chicken broth, apricots, almonds, and honey, then simmer gently for 2 hours.

Timing: 2 h. Heat: Low.

Plating & Serving