Lamb, Spinach, and Couscous Soup Recipe

Name: Lamb, Spinach, and Couscous Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 1/2 pounds lamb necks; 1 large onion, chopped coarse; 2 large garlic cloves, minced; 4 quarts (16 cups) water; 2 cups beef broth; 1/2 cup dry red wine; 2 parsley sprigs; 1 1/2 cups sliced carrot; 1/2 teaspoon dried mint, crumbled; 1/2 teaspoon crumbled dried rosemary; 1 pound spinach, coarse stems discarded and the leaves washed well and chopped coarse; 1/2 cup couscous

Servings: persons

2 tablespoons olive oil
2 1/2 pounds lamb necks
1 large onion, chopped coarse
2 large garlic cloves, minced
4 quarts (16 cups) water
2 cups beef broth
1/2 cup dry red wine
2 parsley sprigs
1 1/2 cups sliced carrot
1/2 teaspoon dried mint, crumbled
1/2 teaspoon crumbled dried rosemary
1 pound spinach, coarse stems discarded and the leaves washed well and chopped coarse
1/2 cup couscous

1
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks.
2
Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden.
3
Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours.
4
Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse.
5
Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous.
6
Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 1/2 pounds lamb necks, 1 large onion, chopped coarse, 2 large garlic cloves, minced, and more.

Yes, Lamb, Spinach, and Couscous Soup 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.

That's it — enjoy your meal!

Lamb, Spinach, and Couscous Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions