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Couscous with Harissa and Lamb Recipe

North African · Main course · 45 min total

A hearty North African-inspired dish featuring tender spiced lamb and fluffy couscous, brought to life with fiery harissa and sweet dried fruit.

Ingredients

• 1 lb lamb stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons harissa paste
• 1 cup chicken broth
• 1/2 cup dried apricots, chopped
• 1 cup couscous
• 1 cup boiling water
• 2 tablespoons butter
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove lamb and set aside.
2. Add onion to the pot and cook until softened, about 3 minutes. Add garlic, cumin, coriander, salt, and pepper; cook for 1 minute.
3. Stir in harissa paste, then return lamb to the pot. Add chicken broth and dried apricots. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, until lamb is tender.
4. Meanwhile, place couscous in a bowl. Pour boiling water over it, add butter, and stir. Cover and let stand for 5 minutes. Fluff with a fork.
5. To serve, spoon couscous onto plates, top with lamb and sauce, and garnish with cilantro.

Tips

• For extra heat, add more harissa to taste.
• Substitute lamb with chicken or beef if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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