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Couscous with Spiced Lamb and Apricots Recipe

North African · Main course · 45 min total

A fragrant North African-inspired one-pot dish featuring tender spiced lamb, sweet dried apricots, and fluffy couscous, perfect for a hearty weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 lb (450g) ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup (75g) dried apricots, chopped
• 1 can (14 oz/400ml) diced tomatoes
• 1 cup (240ml) chicken or vegetable broth
• 1 cup (180g) couscous
• Salt and black pepper to taste
• 2 tbsp fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet or pot over medium-high heat. Add ground lamb and cook, breaking it up, until browned, about 5 minutes. Remove lamb with a slotted spoon and set aside, leaving drippings in the pan.
2. Reduce heat to medium. Add onion and cook until softened, about 4 minutes. Add garlic, cumin, coriander, cinnamon, ginger, and cayenne (if using); cook for 1 minute until fragrant.
3. Return lamb to the pan. Add chopped apricots, diced tomatoes (with their juice), and broth. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes until couscous is tender and liquid is absorbed.
5. Fluff couscous with a fork. Season with salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.

Tips

• Toasting the couscous in a dry pan for 2 minutes before adding liquid enhances its nutty flavor.
• For a vegetarian version, substitute lamb with chickpeas and use vegetable broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.

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