One Pan Lamb Couscous Recipes

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ONE-PAN LAMB & COUSCOUS



One-pan lamb & couscous image

Whip up a deliciously flavoursome lamb dish in one pot and within half an hour

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
1-2 tsp harissa paste
1 tbsp olive oil
handful dried fruit and nuts
85g couscous
400g can chickpeas , rinsed and drained
100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
handful mint leaves, torn

Steps:

  • Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
  • Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

Nutrition Facts : Calories 610 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.15 milligram of sodium

LAMB STEW WITH COUSCOUS



Lamb Stew With Couscous image

This is one of my favorite dishes that my husband makes. Please don't omit the raisins ... they add a soft sweetness that is really terrific. Instead of ladling the lamb over the couscous in the end, my husband will sometimes combine it all in a baking dish and cook for 10 minutes or so in a 350 oven. Either way, this is one of my favorite Sunday dinners. I hope you try this ... and enjoy!

Provided by mermaidmagic

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 lbs boneless lamb, cut into 2 inch pieces
1 large onion, coursely chopped
2 cloves garlic, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 cup chopped canned tomato
salt & freshly ground black pepper, to taste
2 cups chicken stock
1/2 cup raisins, soaked in
1/2 cup boiling water, for 20 minutes
1 (15 ounce) can chickpeas, drained and rinsed
butter (for the couscous)
1 (10 ounce) box quick cooking couscous, prepared according to package directions
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
  • Add the lamb in batches and toss over high heat to brown it on all sides.
  • Remove the lamb from the pan as it is browned.
  • Wipe out the pan.
  • Heat the remaining 1 tablespoon (eyeball) of oil.
  • Add the onion and cook over medium heat for 10 minutes, stirring often.
  • Add the garlic and cook for 1 minute.
  • Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
  • Cook for 30 seconds, stirring.
  • Add the tomatoes and cook for 2 minutes.
  • Add plenty of salt and pepper, to taste.
  • Add the stock and return the meat to the pan.
  • Bring to a boil, lower the heat, and cover the pan.
  • Simmer the lamb for 1 hour.
  • Stir in the raisins and their soaking liquid.
  • Stir in the chickpeas.
  • Cover the pan and cook for 30 minutes, or until the lamb is very tender.
  • Add the parsley and cilantro to the lamb and taste for seasonings.
  • Serve at once, ladled over the couscous.

Nutrition Facts : Calories 1189.6, Fat 59.3, SaturatedFat 23, Cholesterol 166.9, Sodium 712, Carbohydrate 105.2, Fiber 10.6, Sugar 15.9, Protein 57.3

HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY



Hearty Lamb Chops With Couscous Recipe by Tasty image

Here's what you need: kosher salt, McCormick® Hearty Spice Blend, freshly ground black pepper, lamb chop, canola oil, kosher salt, freshly ground black pepper, McCormick® Hearty Spice Blend, garlics, orange zests, oranges, orange zest, orange juice, fresh mint, full-fat yogurt, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, chicken broth, butter, kosher salt, couscous, pitted dates, olive oil, fresh parsley, chives, toasted pine nut

Provided by Tasty

Yield 4 servings

Number Of Ingredients 27

2 teaspoons kosher salt
2 tablespoons McCormick® Hearty Spice Blend
½ teaspoon freshly ground black pepper
2 lb lamb chop
2 teaspoons canola oil
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon McCormick® Hearty Spice Blend
5 garlics, minced
2 orange zests
2 oranges
1 orange zest
1 orange juice
½ cup fresh mint, finely chopped
1 cup full-fat yogurt
1 teaspoon McCormick® Hearty Spice Blend
kosher salt, to taste
freshly ground black pepper, to taste
1 ¼ cups chicken broth
1 tablespoon butter, or olive oil
1 pinch of kosher salt
1 cup couscous
2 pitted dates, chopped
olive oil, to taste
¼ cup fresh parsley, finely chopped
2 tablespoons chives, thinly sliced
toasted pine nut, for serving

Steps:

  • Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
  • On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
  • Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
  • Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
  • While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
  • Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
  • Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
  • Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
  • Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
  • Just before serving, fold the parsley and chives into the couscous.
  • To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
  • Enjoy!

Nutrition Facts : Calories 1363 calories, Carbohydrate 99 grams, Fat 75 grams, Fiber 9 grams, Protein 75 grams, Sugar 35 grams

ONE-POT MOROCCAN LAMB



One-pot Moroccan Lamb image

Make and share this One-pot Moroccan Lamb recipe from Food.com.

Provided by JustJanS

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons oil
750 g diced lamb
500 ml beef stock or 500 ml chicken stock
2 small onions, chopped
125 g pitted prunes
100 g dried apricots, halved
2 tablespoons tomato paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup toasted slivered almonds

Steps:

  • Heat the oil in a large saucepan.
  • Add the meat in small batches, and cook over a medium heat until well browned.
  • Return all the meat to the pan.
  • Add all the remaining ingredients (except the almonds) and season with pepper.
  • Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
  • Garnish with the almonds, and serve with rice.

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