Couscous with Lamb Stew Recipe

Name: Couscous with Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes; 1/4 cup olive oil; 3 large onions, thinly sliced; 8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded; 4 cups canned tomato juice; 1 teaspoon salt; 1 teaspoon black pepper; 1 fresh habanero or cayenne chile, finely chopped, including seeds; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1 bay leaf (not California); Pinch of saffron threads; 4 carrots, sliced 1/2 inch thick; 4 turnips, peeled and cut into 1/2-inch-wide wedges; 3 red or green bell peppers, cut into 1/2-inch pieces; 1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick; 1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off; 2 tablespoons tomato paste; 1/2 teaspoon paprika; 1 tablespoon crushed dried rose petals (pesticide-free; optional)*; 1/2 teaspoon cayenne, or to taste; 4 cups water; 2 tablespoons unsalted butter; 1 teaspoon salt; 2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Servings: persons

2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

1
Pat lamb dry.
2
Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
3
Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes.
4
Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
5
Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes.
6
Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
7
Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth.
8
Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
9
Bring water to a boil with butter and salt in a 4-quart heavy saucepan.
10
Stir in couscous, cover, and remove from heat.
11
Let stand 5 minutes, then fluff with a fork.
12
Mound couscous on a platter and top with stew, using a slotted spoon.
13
Serve broth and tomato sauce on the side.

1915

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes, 1/4 cup olive oil, 3 large onions, thinly sliced, 8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded, and more.

Yes, Couscous with Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous with Lamb Stew

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