Prep:15 min.
Cook: 1 hour 20 min.This recipe serves:  4    
Preparation time: 15 minutes

 

Ingredients

1 tablespoon olive oil

1 cup chopped onions

1 1/2 pounds lean lamb stew meat, cubed

1/4 teaspoon cayenne pepper

salt to taste

2 teaspoons freshly ground black pepper

1 teaspoon ground ginger

1 teaspoon turmeric

1 cup beef broth

3 medium carrots, peeled and cut into 1/2" rounds

2 medium zucchini, sliced
 

For the couscous: water

2/3 cup couscous

2 teaspoons olive oil

1/3 cup cold water

pinch of salt

1/3 cup hot water

 

Nutrition Facts

Serving Size about 1 1/2 cups
 

Amount Per Serving
Calories 412

Total Fat 12 g

Saturated Fat 3 g

Protein 41 g

Total Carbohydrate 34 g

Dietary Fiber 5 g

Sodium 484 mg

Percent Calories from Fat 26%Percent Calories from Protein 41%

Percent Calories from Carbohydrate 33%

 

Cooking Instructions

1. Heat 1 tablespoon of olive oil over medium heat in a large stew pot.

 

2. Add the onions and cook, stirring occasionally, until they turn translucent, about five minutes.

 

3. Season the lamb well with salt and black pepper. Turn the heat to medium-high and sear the lamb cubes well on all sides.

 

4. Add the cayenne pepper, ginger, and turmeric. Turn the heat to low, add the beef broth, cover the pot and cook for 45 minutes.

 

5. Remove the cover from the stew and add the carrots and zucchini. (Add a little water if the stew is too dry.) Cook for 20 minutes.

 

6. Meanwhile, make the couscous. Place a shallow metal colander inside a heavy-bottomed pot with a tight-fitting lid. If the colander's holes are big enough for the couscous to fall through, line it with a piece of dampened cheesecloth. Add an inch of water to the pot. Bring the liquid to a simmer.

 

7. In a medium-size bowl, combine the couscous with the remaining oil and stir well. Pour the couscous into the colander, cover, and steam for 20 minutes.

 

8. Remove the colander from the pot, pour the couscous into the bowl and stir in the cold water, breaking up all lumps with a fork. Return the mixture to the colander, set it in the pot and steam an additional 20 minutes.

 

9. Transfer the couscous to the bowl once again, stir in the salt and hot water, breaking up the lumps with a fork.

 

10. Pour the couscous back into the colander, cover, and steam until tender, about 20 minutes.

 

11. To serve, mound the couscous in the center of warmed plates and spoon the meat and vegetables around it.

 

Buy packaged instant couscous.

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