How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this dish ahead of time?

Yes, you can marinate the lamb and prepare the couscous a day in advance.

What can I substitute for lamb?

Beef or chicken can be used as alternatives, but cooking times may vary.

Can this be made vegetarian?

Substitute lamb with chickpeas or tofu for a vegetarian version.

How do I reheat the couscous without drying it out?

Add a splash of water or broth and heat gently on the stove, fluffing with a fork.

Spiced Moroccan Lamb with Apricot and Almond Couscous

Name: Spiced Moroccan Lamb with Apricot and Almond Couscous
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp cinnamon; 1 tsp paprika; 1 tsp ground ginger; 2 cloves garlic; Salt and pepper to taste; Juice of 1 lemon; Zest of 1 lemon; 2 tbsp honey; 1 tbsp harissa paste; 1/4 cup fresh cilantro; 1 1/2 cups couscous; 2 cups chicken broth; 1/2 cup dried apricots; 1/4 cup toasted almonds; 2 tbsp olive oil; Fresh cilantro leaves; Toasted sesame seeds

A Savory Taste of North Africa

Experience the exotic flavors of Morocco with aromatic spiced lamb served alongside a sweet and nutty apricot and almond couscous.

2 h 15 min
4
Intermediate

Ingredients

For the Spiced Lamb

2 lbs lamb shoulder

cut into chunks

2 tbsp olive oil

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cinnamon

1 tsp paprika

1 tsp ground ginger

2 cloves garlic

minced

Salt and pepper to taste

For the Marinade

Juice of 1 lemon

Zest of 1 lemon

2 tbsp honey

1 tbsp harissa paste

1/4 cup fresh cilantro

chopped

For the Couscous

1 1/2 cups couscous

2 cups chicken broth

1/2 cup dried apricots

chopped

1/4 cup toasted almonds

sliced

2 tbsp olive oil

For the Garnishes

Fresh cilantro leaves

Toasted sesame seeds

Preparation

Marinating the Lamb

Combine ingredients

Combine lamb chunks with the marinade ingredients in a large bowl.

Add spices

Add prepared spice mix and mix to coat the lamb.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight.

Ensure the lamb is marinated for at least one hour for optimal flavor absorption.

Preparing the Couscous

Boil broth

Bring chicken broth to a boil in a medium saucepan.

Add couscous

Stir in couscous, apricots, and olive oil. Cover and remove from heat.

Fluff couscous

Let sit for 5 minutes, then fluff with a fork and stir in almonds.

Use a fork to fluff the couscous and prevent clumping.

Cooking Process

Browning the Lamb

Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb on all sides.

Slow Cooking

Reduce heat, cover and let it simmer for about 1 hour 30 minutes until tender.

Couscous Finish

Just before serving, gently reheat couscous if needed.

Plating & Serving