How To make Lamb Couscous

Moroccan lamb with couscous recipe - Waitrose

- Learn how to cook lovely warming tomato and harissa lamb with couscous.

Ingredients:

350g essential Waitrose Lamb Neck Fillet, thinly sliced
2 tsp harissa paste
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, sliced
800g can essential Waitrose Chopped Tomatoes
50g pitted black olives, sliced
250g essential Waitrose Couscous 400ml hot lamb stock Green beans, to serve

Method:

1 Mix the lamb and harissa together and season. Heat the oil in a large saucepan and fry the lamb and onion for 5 minutes. Add the tomatoes and olives, half-cover and simmer gently for 30 minutes, stirring occasionally.

2 Meanwhile, place the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Separate the grains with a fork and serve with the lamb and some cooked green beans.

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Moroccan couscous lamb and vegetables Instant Pot | Couscous agneau et légumes

Moroccan couscous lamb, merguez and vegetables is a hearty Mediterranean dish packed with sweet and savory flavors.
Thanks to the Instant Pot this entire dish can be prepare in less than 1 hour.

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Printable recipe by DelishAirCook ⬇️

Ingredients: (4 servings)

-Olive oil, 2 Tbsp
-4 Lamb loin chops (you can replace with chicken)
-Water 3 cups (750ml)
-Tomato paste, 6oz
-6 Tomatoes; cut
-3 Sausages (merguez, spicy Italian)
-3 large carrots; cut Ginger ground 1 tsp
-2 zucchinis; sliced Paprika 1/2 Tbsp
-1 eggplant; sliced Cinnamon ground 1 tsp
-Chickpeas, 1 can Cumin ground 1 Tbsp

Instructions step by step:

In the Instant Pot, mode: SAUTE; add a swirl of Olive oil (2 Tbsp). Then, when it's hot put the lamb loin chops.
After about 4 minutes turn them over. Watch out for oil splashes. And cook again for 4 minutes.
Cancel mode: SAUTE
The pieces of lamb should be browned. Place the lamb pieces on a plate. Set aside.
With a wooden spatula, scrape the bottom of the pot.
Pour 3 cups of water. Deglaze by scrubbing all the brown bits off the bottom with a wooden spoon.
Add the tomato paste (6oz). Stir well.
Add the cut tomatoes (6).
Sprinkle 1/2 Tbsp of paprika, 1 Tbsp of cumin, 1 tsp of ginger ground and 1 tsp of cinnamon ground.
Mix well. If desired, add salt and pepper.
Then, put the lamb pieces back and the sausages.
Gently mix. Try to submerge as much as you can.
Close the lid and turn knob to sealing position.
Pressure cook: high for 12 minutes +QR* *QR: Quick Release (manually turn knob to venting position)
When it's done, release the pressure (turn knob to venting position)
Carefully, open the lid.
Add the large cut carrots, and thick slices of zucchini and eggplant.
Add the drained chickpeas (15.5 oz/1 can).
Gently mix. Try to submerge as much as you can.
Close the lid. Turn knob to sealing position.
Pressure cook: high for 4m' + 10m' NR* *NR: Natural Release
After 10 minutes of NR, release any remaining pressure.
Carefully, open the lid.
Vegetables, lamb and sausages are perfectly mouth-watering.
Enjoy it with whole wheat couscous and harissa sauce**.

Enjoy! Bon appetit

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Ingrédients : (4 portions)

-Huile d'olive, 2 cuillères à soupe
-4 Côtelettes de longe d'agneau*
-Eau 3 tasses (750ml)
-Concentré de tomate, 6 oz
-6 Tomates; Coupées
-3 Saucisses (merguez, italienne épicée)
-3 grosses carottes; coupées Gingembre moulu 1 cuillère à café
-2 courgettes; tranchées Paprika 1/2 cuillère à soupe
-1 aubergine; tranchées Cannelle moulue 1 cuillère à café
-Pois chiches, 1 boîte Cumin moulu 1 cuillère à soupe


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Mediterranean lamb couscous recipe

In this video I will be showing you how to make a homemade healthy Mediterranean couscous with lamb shank. The aromas from this delicious lamb will make your house feel even more homely and it tastes sensational.

Ingredients for 2 servings;

In Lamb pot;
2 lamb shanks
1 large onion
2 garlic cloves
1 tbsp turmeric
1tsp black pepper
1tsp mixed spices
2cloves
1tbsp salt
2 small cinnamon stick( or 1/2tbsp ground cinnamon)
2tbsp tomato sauce
4cups water and cooked in pressure cooker. Extend cooking time in normal pot until lambs are well cooked and tender. It may need more water.

Couscous;
1large cup couscous
1/2 tbsp ground cumin
1/2tbsp salt
1/2 tbsp smokey paprika
2 tbsp tomato sauce
2tbsp chopped cilantro and parsley

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Couscous with Seven Vegetables / كسكس سبع خضار - CookingWithAlia - Episode 423

Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-)
WRITTEN RECIPE:

INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water

Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight

Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.

RECIPE:
Step 1: Prep Vegetables
- Peel and cut the veggies


Step 2: Prepare Meat
- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.


Step 3: Prepare Couscous
- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.


Step 4: Steam Couscous - Round 1
- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
- Add vegetable oil, and continue fluffing the couscous.
- Add a large pinch of salt. Mix.
- Now add a little bit of water, and continue fluffing.
- Let the couscous rest while you start cooking the veggies!

Step 5: Cook Root Vegetables
- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
- Place them with the meat and add boiling water to cover it all.

Step 6: Steam Couscous - Round 2
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate and fluff.
- Add a little bit of water and gently break all the lumps with a fork.
- Let the couscous rest for 5 minutes while you are cooking the other vegetables.

Step 7: Cook the Other Vegetables
- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.

Step 8: Steam Couscous - Round 3
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- Let the couscous steam for 15 minutes or until done.
- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!

Step 9: Check Meat & Vegetables
- Check the veggies and remove the ones that are ready out of the pot.
- Remove the herbs and discard.
- Check on the meat… mine still needs some cooking.
- Taste your sauce and adjust the seasoning: salt and pepper
- In my case, I will close the pot and let the meat cook a bit more.
- Time for all the veggies to come back to the pot.

Step 10: Plate Couscous
- First place the couscous grains in a dome shape.
- Pour some of the broth over the couscous grains.
- Place the meat in the center. Arrange the veggies around and on top of the couscous.
- In a separate bowl, pour the broth and serve on the side

Moroccan Lamb With Potato & Raisins | Gordon Ramsay

This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.

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Couscous | Moroccan Couscous with Lamb and Vegetables | How To Make Lamb Couscous with Vegetables

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