Spiced Lamb & Couscous
Tender lamb seared with warm Moroccan spices, finished with buttery couscous and a bright lemon-cilantro drizzle. Fast, fragrant, and feels way fancier than it is.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 12 oz lamb shoulder, diced into 1-inch cubes
- 1 cup couscous
- 1.25 cups chicken broth
- 1.5 tbsp harissa paste
- ¼ cup dried apricots, chopped
- 1 whole lemon (zested + juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Sear lamb cubes without stirring for 2 minutes until edges brown. Flip and cook 2 minutes more.
- 3
Stir in harissa, lemon zest, and salt; cook 30 seconds until fragrant.
- 4
Add broth and apricots, bring to a simmer. Stir in couscous, remove from heat, cover 5 minutes.
- 5
Fluff couscous with a fork. Stir in cilantro and lemon juice; taste and adjust salt.
- 6
Divide between bowls and serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- fork
- microplane (for zesting)
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