Best 5 Spicy Lamb Couscous Recipes
Tantalize your taste buds with the bold and flavorful journey of spicy lamb couscous! Embark on a culinary adventure where succulent lamb meets the vibrant heat of aromatic spices, creating a symphony of flavors that will transport you to exotic lands. From the bustling markets of North Africa to the vibrant streets of the Middle East, this tantalizing dish captures the essence of traditional cuisine with a modern twist. Discover the secrets of crafting the perfect spicy lamb couscous, a dish that will leave your palate craving more.
Let's cook with our recipes!
SPICY LAMB TAGINE WITH COUSCOUS
Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.
Provided by Derf2440
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim any fat off the lamb and cut it into 1 inch cubes.
- Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
- Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
- Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
- Meanwhile, following package directions, prepare enough couscous for 6 people.
- Add salt to taste.
- To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
- Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
SPICY LAMB COUSCOUS
North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h28m
Yield 6
Number Of Ingredients 14
Steps:
- Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
- Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
Nutrition Facts : Calories 275, Carbohydrate 25 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
SPICY LAMB WITH COUSCOUS
Steps:
- - Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with clling film and leave to stand for 10 mins, until the stock has been absorbed. - Smear 2 tsp harissa oaste over the lamb chops, season to taste, then grill 3-4 mins each side until crisp outside and medium rare in the middle. Cover than rest for a few minutes. Mix the remaining harissa paste into the yoghust and season to taste. - Fold the rocket through the warm couscous, breaking up any clumps with a fork. - Serve with chops and drizzle with the harissa and yoghurt dressing.
SPICY LAMB COUSCOUS
North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h28m
Yield 6
Number Of Ingredients 14
Steps:
- Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
- Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
Nutrition Facts : Calories 275, Carbohydrate 25 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
Tips:
- Prep Your Ingredients: Before you start cooking, measure and chop all of your ingredients so that you have everything ready to go.
- Use Fresh Spices: Fresh spices will give your dish the best flavor. If you don't have fresh spices on hand, use dried spices, but be sure to use half the amount since they are more concentrated.
- Don't Overcrowd the Pan: When searing the lamb, don't overcrowd the pan or the meat will steam instead of sear. Cook the lamb in batches if necessary.
- Let the Lamb Rest: After cooking the lamb, let it rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Use a Variety of Vegetables: Feel free to use any vegetables that you like in this recipe. Some other good options include carrots, celery, zucchini, and bell peppers.
- Make it Ahead: This dish can be made ahead of time and reheated when you're ready to serve. Simply cook the lamb and vegetables according to the recipe, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat in a skillet over medium heat until warmed through.
Conclusion:
This spicy lamb couscous is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The lamb is marinated in a blend of spices, then seared and cooked until tender. The couscous is cooked in a flavorful broth and then tossed with the lamb and vegetables. This dish is sure to be a hit with your family and friends.
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