Spicy Lamb Couscous Recipes

SPICY LAMB WITH WARM 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 cling film and leave to stand for 10 mins, until all the stock has been absorbed.
• Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
• Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.

SPICY COUSCOUS WITH DATES

Steps:

• Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender.
• Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
• Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
• Fluff couscous with a fork, mix into the vegetables, and serve.

SPICY LAMB COUSCOUS

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.

SPICY VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil.
• Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
• Remove from heat and keep warm.
• In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.

SPICY LAMB TAGINE WITH COUSCOUS

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.

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

SPICED LAMB STEW

Steps:

• Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.
• Heat 1 tablespoon of olive oil-or vegetable oil-in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.
• Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.
• Add the garlic and cook, stirring, for 1 minute longer.
• Add remaining ingredients and bring to a boil.
• Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
• Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.