Road to Morocco Lamb With Pine Nut Couscous Recipe

Name: Road to Morocco Lamb With Pine Nut Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs boneless leg of lamb, cut into bite size pieces; 1 tablespoon grill seasoning; 2 teaspoons turmeric; 2 teaspoons cumin; 1 ½ teaspoons coriander; 1 teaspoon paprika; ½ teaspoon cinnamon; ¼ teaspoon ground cloves; 3 tablespoons extra virgin olive oil; 2 medium onions, thinly sliced; 3 garlic cloves, chopped; 20 -24 pitted dates, halved (about 1 cup); 1 quart chicken stock; 2 tablespoons butter; 3 tablespoons pine nuts; 2 cups couscous; 2 scallions, chopped

Servings: persons

2 12 lbs boneless leg of lamb, cut into bite size pieces
1 tablespoon grill seasoning
2 teaspoons turmeric
2 teaspoons cumin
1 ½ teaspoons coriander
1 teaspoon paprika
½ teaspoon cinnamon
¼ teaspoon ground cloves
3 tablespoons extra virgin olive oil
2 medium onions, thinly sliced
3 garlic cloves, chopped
20 -24 pitted dates, halved (about 1 cup)
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts
2 cups couscous
2 scallions, chopped

1
Place lamb in a food storage bag.
2
Combine the 7 spices in a small bowl.
3
Sprinkle into the bag and seal bag.
4
Shake evenly and coat the lamb pieces in the spices.
5
Heat a large, deep skillet over medium-high to high heat.
6
Add 3 tablespoons extra virgin olive oil, 3 turns of the pan, then the lamb.
7
Sear the lamb and caramelize the meat all over, 5-7 minutes.
8
Add the onions and garlic and cook 5 minutes more.
9
Add the dates and 2 cups chicken stock to the pan and cover.
10
Cook 7-8 minutes more to plump the dates and soften the onions.
11
Remove cover and adjust seasonings.
12
During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts.
13
Add 2 cups chicken stock and bring to a boil.
14
Remove pan from heat, add couscous and cover pan.
15
Let stand 5 minutes.
16
Remove lid and fluff with fork.
17
Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

564

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 12 lbs boneless leg of lamb, cut into bite size pieces, 1 tablespoon grill seasoning, 2 teaspoons turmeric, 2 teaspoons cumin, and more.

Yes, Road to Morocco Lamb With Pine Nut Couscous falls under the Meat & Poultry 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!

Road to Morocco Lamb With Pine Nut Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions