This flavorful dish of sauteed vegetables and ground lamb served atop couscous is a Moroccan classic.
1 cup pearled couscous
2 tablespoons vegetable oil, divided
1 pound ground lamb
2 cups diced yellow onion
1 cup diced carrots
1 cup diced zucchini
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 15-ounce can diced tomatoes
1/4 cup raisins
Salt and black pepper to taste
Juice of 1 lemon
2 tablespoons chopped cilantro (optional)
In a medium pot, cook the couscous according to package directions. Drain and set aside.
While the couscous cooks, heat 1 tablespoon of vegetable oil in a large pot or skillet over medium-high heat and sauté the ground lamb until thoroughly cooked. Remove from pan and drain on a paper towel.
In the same pan, heat the remaining tablespoon of oil over medium-high heat and sauté the onion, carrots and zucchini for 5 minutes. Add the garlic and cook another 2 minutes. Add the spices, diced tomatoes, raisins and cooked lamb and simmer for 10 minutes. Season the stew with salt and black pepper, lemon juice and cilantro (if desired). Serve over the warm couscous.
Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.
499 calories, 26 g. fat, 62 mg. cholesterol, 388 mg. sodium, 47 g. carbohydrate, 5 g. fiber, 21 g. protein