Lamb Tagine With Couscous Recipe

Name: Lamb Tagine With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons paprika; 1/4 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 4 tablespoons olive oil; 2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces; 1 medium yellow onion, thickly sliced; 4 carrots, peeled into thin strips; 1 clove garlic, finely chopped; 1 tablespoon grated fresh ginger; Zest of 1/2 lemon, grated; 1 32-ounce container low-sodium chicken broth; 1 10-ounce box couscous; 1/4 cup fresh cilantro leaves, roughly chopped; 1/4 cup fresh flat-leaf parsley leaves, roughly chopped; 3/4 cup kalamata olives, pitted and halved

Servings: persons

2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 tablespoons olive oil
2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
1 medium yellow onion, thickly sliced
4 carrots, peeled into thin strips
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
Zest of 1/2 lemon, grated
1 32-ounce container low-sodium chicken broth
1 10-ounce box couscous
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup kalamata olives, pitted and halved

1
In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.
2
Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate. Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir. Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.
3
Dutch oven or large pot
4
Omit the cilantro, parsley, and olives. Let the tagine cool, then ladle it into large resealable bags, filling each one halfway. Store for up to 3 months.
5
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Stir in the cilantro, parsley, and olives just before serving.

1083

kcal

Calories

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 18 ingredients. The key ingredients include: 2 teaspoons paprika, 1/4 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and more.

Yes, Lamb Tagine With Couscous 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.

Lamb Tagine With Couscous

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