25-Min Harissa Lamb Couscous
Tender lamb seared with warm spices and finished with a harissa-kissed sauce, served over fluffy couscous with dried fruit and herbs. Weeknight Moroccan without the long braise.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb lamb shoulder or leg, cut into 1-inch cubes
- 2 tbsp harissa paste
- 1 cup couscous
- 0.3 cup dried apricots or dates, chopped
- 1.25 cup chicken broth
- ¼ whole preserved lemon, finely chopped (or 1 tbsp fresh lemon zest + juice)
- ¼ cup fresh cilantro or parsley, roughly chopped
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Working in two batches, sear lamb cubes 2 minutes per side without stirring until browned. Set aside.
- 3
Add harissa to the skillet with 0.5 tbsp olive oil, stir for 30 seconds until fragrant, then pour in broth.
- 4
Return lamb to skillet with apricots and preserved lemon. Simmer 6 minutes until lamb is tender and sauce thickens.
- 5
Meanwhile, pour couscous into a small bowl, cover with boiling salted water by 0.5 inch, cover tightly, rest 5 minutes.
- 6
Fluff couscous with a fork, divide between bowls, top with lamb and sauce, scatter cilantro over top.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- fork
- cutting board
- knife
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