Moroccan Lamb Couscous with Dried Fruit
Tender braised lamb shoulder with warm spices, dried apricots, and almonds served over fluffy couscous. A showstopping one-pot dinner that tastes like you spent hours in the kitchen.
- Total time
- 55 min
- Servings
- 4
- Calories
- 625
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a heavy pot over medium-high until shimmering, ~90 seconds.
Step 2
Pat lamb dry. Season with salt and pepper. Working in batches, sear until brown on two sides, ~3 min per batch. Remove to a plate.
Step 3
Add diced onion to the pot. Stir occasionally until softened and translucent, ~4 minutes.
Step 4
Add garlic, cumin, ginger, cinnamon, and paprika. Stir constantly until fragrant, ~1 minute.
Step 5
Pour in broth, scraping the bottom to lift browned bits. Return lamb to pot.
Step 6
Cover and simmer over medium-low for 35 minutes, stirring halfway through, until lamb is fork-tender.
Step 7
Stir in apricots and almonds. Simmer uncovered for 3 more minutes.
Step 8
While lamb finishes, bring 2.25 cups salted water to a boil in a separate pot.
Step 9
Stir couscous into boiling water. Remove from heat, cover, and let sit 5 minutes.
Step 10
Fluff couscous with a fork. Divide among bowls and top with lamb stew.
Tools you’ll need
- 5-quart heavy pot with lid
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
- separate pot for couscous
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