Rich Moroccan Lamb Couscous with Apricots and Almonds
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
For the Lamb
For the Couscous
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.
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.
Plating & Serving
Rich Moroccan Lamb Couscous with Apricots and Almonds
Rich Moroccan Lamb Couscous with Apricots and Almonds
Plating & Serving
Serve the lamb stew over a bed of fluffy couscous, garnishing with fresh herbs for an enticing presentation.