Mediterranean-Style French Couscous with Zucchini and Lamb
450kcal
Ingredients
- For the Lamb and Vegetables:
- 500 g lamb shoulder or leg cut into chunks
- 2 medium zucchinis sliced into half-moons
- 2 carrots sliced
- 1 red bell pepper chopped
- 1 onion chopped
- 2 cloves garlic minced
- 400 g canned chickpeas drained
- 400 g canned chopped tomatoes
- 500 ml lamb stock or water
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- ½ tsp turmeric
- ¼ tsp smoked paprika
- Zest of 1 orange
- Salt and black pepper to taste
- For the Couscous:
- 2 cups couscous
- 2 ½ cups water or stock
- 1 tbsp olive oil
- Pinch of salt
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped
- Juice of ½ lemon
- Optional: 2 tbsp toasted pine nuts or slivered almonds
- Garnish:
- Fresh parsley or coriander
- Dollop of Greek yogurt or labneh
- Drizzle of chili-infused olive oil optional
Equipment
- Large Dutch oven or heavy-bottomed pot
- Baking sheet (for roasting lamb and vegetables, optional)
- Medium saucepan (for couscous)
- Wooden spoon or spatula
- Fork (for fluffing couscous)
Method
- Roast the Lamb
- Preheat oven to 200°C (390°F).
- Toss lamb chunks with 1 tbsp olive oil, orange zest, salt, and pepper.
- Roast for 15–20 minutes until browned.
- Sauté Vegetables and Spices
- In a large pot or Dutch oven, heat 1 tbsp olive oil.
- Sauté onion, garlic, carrots, and red bell pepper until softened.
- Stir in cumin, coriander, cinnamon, turmeric, and smoked paprika. Cook 1–2 minutes until fragrant.
- Simmer the Stew
- Add roasted lamb back to the pot along with chickpeas, chopped tomatoes, and stock.
- Cover and simmer for 40–50 minutes until lamb is tender.
- Add Zucchini
- Stir in zucchini slices 10–15 minutes before the end of cooking. Cook until tender but still firm.
- Prepare the Couscous
- Boil water or stock with a pinch of salt and olive oil.
- Pour over couscous in a bowl, cover, and let steam 5–10 minutes.
- Fluff with a fork, then mix in parsley, mint, lemon juice, and toasted nuts.
- Serve
- Plate the couscous, spoon the lamb and vegetable stew on top.
- Garnish with fresh herbs, a dollop of yogurt or labneh, and drizzle with chili oil if desired.
Notes
- Add zucchini at the end to avoid overcooking.
- Adjust spices to taste for a milder or spicier dish.
- Couscous can be steamed ahead, but fluff just before serving for best texture.
- For extra flavor, you can roast the vegetables slightly before adding to the stew
