Spiced Moroccan Lamb with Apricot and Almond Couscous
Experience the exotic flavors of Morocco with aromatic spiced lamb served alongside a sweet and nutty apricot and almond couscous.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine ingredients
Combine lamb chunks with the marinade ingredients in a large bowl.
- 2
Add spices
Add prepared spice mix and mix to coat the lamb.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour, preferably overnight.
Tip: Ensure the lamb is marinated for at least one hour for optimal flavor absorption.
Preparing the Couscous
- 1
Boil broth
Bring chicken broth to a boil in a medium saucepan.
- 2
Add couscous
Stir in couscous, apricots, and olive oil. Cover and remove from heat.
- 3
Fluff couscous
Let sit for 5 minutes, then fluff with a fork and stir in almonds.
Tip: Use a fork to fluff the couscous and prevent clumping.
How to Make Spiced Moroccan Lamb with Apricot and Almond Couscous
Total time: 3 h · Yields 4 servings
- 1
Browning the Lamb
Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb on all sides.
- 2
Slow Cooking
Reduce heat, cover and let it simmer for about 1 hour 30 minutes until tender.
- 3
Couscous Finish
Just before serving, gently reheat couscous if needed.
Chef's Tips
Frequently asked questions
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.
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