Spicy Lamb With Garlic Couscous Recipes

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SPICY LAMB COUSCOUS



Spicy Lamb Couscous image

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

1 1/2 pounds lamb leg
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped
3 cups hot cooked couscous
Red pepper sauce, if desired
1/4 cup chopped fresh mint leaves

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 COUSCOUS WITH DATES



Spicy Couscous with Dates image

This is a spicy couscous recipe for the winter months from far in the Arctic north!

Provided by Mark & Minna

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 30m

Yield 2

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
2 whole star anise pods
salt to taste
3 cloves garlic, peeled and chopped
½ red bell pepper, chopped
2 dried hot red peppers, diced
½ teaspoon ground black pepper
4 large fresh mushrooms, chopped
1 tablespoon lemon juice
¼ cup chopped dates
1 teaspoon ground cinnamon
1 cup uncooked couscous
1 ½ cups vegetable stock

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.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 111.9 g, Fat 10.6 g, Fiber 9.2 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 314.5 mg, Sugar 18.7 g

SPICY LAMB TAGINE WITH COUSCOUS



Spicy Lamb Tagine with Couscous image

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

1 3/4 lbs lean lamb leg steak
1 1/2 ounces onions, chopped
2 cloves garlic, chopped
1/2 teaspoon cayenne pepper
2 inches cinnamon sticks, broken in half
1 teaspoon ground ginger
1 teaspoon paprika
10 -12 saffron strands
turmeric, if you want a little colour
salt and pepper
4 1/2 ounces ready to eat dried apricots, quartered
6 ounces carrots, diced
3 1/2 ounces zucchini, diced
12 ounces tomatoes, chopped
2 tablespoons chopped fresh coriander (chopped)
2 tablespoons chopped fresh parsley
10 ounces couscous
fresh coriander
parsley

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 WITH WARM COUSCOUS



Spicy lamb with warm couscous image

A spicy lamb and couscous meal in just 15 minutes

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8

250g couscous
400g can chickpeas , drained and rinsed
zest 1 lemon
350ml hot chicken stock (from a cube is fine)
3 tsp harissa paste
4 lamb chops , approx 140g/5oz each
150g pot natural yogurt
handful rocket

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.

Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium

SPICY LAMB WITH GARLIC COUSCOUS



Spicy Lamb With Garlic Couscous image

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

2 (400 g) loin lamb, back straps about (eye of lamb loin)
2 -3 teaspoons chopped chili (fresh or bottled)
2 teaspoons ground cumin
1 garlic clove, crushed
1/4 cup fresh coriander, chopped (cilantro)
1 cup peas (frozen or fresh)
1 1/2 cups couscous
2 cups chicken stock
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 cup low-fat yogurt

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.

SPICED LAMB STEW



Spiced Lamb Stew image

Serve this flavorful spiced lamb stew with rice, grits, polenta, couscous, or noodles. The stew may be cooked on the stovetop or in the slow cooker.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h35m

Yield 6

Number Of Ingredients 15

1 1/2 to 2 pounds boneless lamb shoulder (or stewing lamb)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
dash coarsely ground black pepper
1 medium carrot (peeled, diced)
1 (14.5-ounce) can tomatoes (with juice, diced)
1 cup chicken stock
Juice of 1/2 lemon

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.

Nutrition Facts : Calories 312 kcal, Carbohydrate 22 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 3 g, Sodium 357 mg, Sugar 6 g, Fat 11 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

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