Lamb Couscous

This hearty Lamb Couscous features tender boned shoulder of lamb slowly braised with garlic and saffron until fork-tender. The rich, savory juices reduce into a delicious sauce that pools over the meat. It is paired with light, fluffy couscous tossed with fresh spring onions, diced red pepper, cucumber, and a vibrant mix of mint, chives, parsley, and coriander. The combination of warm, spiced meat and cool, fresh vegetables creates a perfect balance of textures and flavors.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 333.7

Dietary: Gluten-free

Description

This hearty Lamb Couscous features tender boned shoulder of lamb slowly braised with garlic and saffron until fork-tender. The rich, savory juices reduce into a delicious sauce that pools over the meat. It is paired with light, fluffy couscous tossed with fresh spring onions, diced red pepper, cucumber, and a vibrant mix of mint, chives, parsley, and coriander. The combination of warm, spiced meat and cool, fresh vegetables creates a perfect balance of textures and flavors.

Ingredients

1 pound Boned Shoulder of Lamb, cubed
2 onions Onions, chopped
2 cloves Garlic Cloves, peeled and finely chopped
1 pint Lamb or Chicken Stock
pinch Saffron
1 pint Couscous
1 bunch Spring Onions, finely chopped
1 Red Pepper, seeded and finely diced
1 Cucumber, seeded and finely diced
1 tablespoon Chopped Mint
1 tablespoon Chives
1 tablespoon Parsley
1 tablespoon Coriander
2 tablespoons Olive Oil (for sautéing)
2 fluid ounces Olive Oil (for couscous)
to taste Salt and Pepper
1 pint Boiling Water

Directions

1
Lightly sauté the cubed lamb in two tablespoons of olive oil until browned.
2
Remove the lamb from the pan and set aside.
3
Add the chopped onions to the pan and cook over low heat without browning for 10 minutes.
4
Add the finely chopped garlic and sauté for 1 minute.
5
Return the lamb to the pan along with the saffron.
6
Pour in the lamb or chicken stock.
7
Season with salt and pepper.
8
Simmer uncovered for one hour, or until the lamb is tender.
9
If there is more than half the original quantity of liquid remaining, remove the meat and onions and reduce the stock over high heat until concentrated.
10
Pour one pint of boiling water over the couscous.
11
Cover with a tea towel and leave for 10 minutes, or until all the water is absorbed.
12
Finely chop the spring onions, core and deseed the red pepper, and top, tail, seed, and finely dice the cucumber.
13
Fluff up the couscous with a fork.
14
Toss the couscous with the chopped vegetables and 2 fl oz of olive oil.
15
Season the couscous with salt and pepper.
16
Add the chopped mint, chives, parsley, and coriander to the couscous and keep warm.
17
To serve, ladle the lamb and its juices on top of the couscous.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 333.7kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 10.2g51%
Cholesterol 110.1mg37%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover lamb and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat the lamb gently to maintain tenderness.

Substitutions: You can substitute chicken thigh for the lamb if desired. For a dairy-free or gluten-free version, ensure the stock used is certified gluten-free.

Tip: Saffron adds a distinct floral flavor and golden color; if unavailable, a pinch of turmeric can be used for color, though the flavor will differ.

Variation: Add toasted almonds or dried apricots to the couscous for extra texture and sweetness.

Keywords: lamb, couscous, saffron, braised, shoulder, herbs, mint, pepper, cucumber, garlic, onion, stock, simmer, dinner, comfort food, main course, olive oil, fresh herbs, tender, fluffy

Read it online: https://www.chefs-mate.com/recipe/lamb-couscous/