Lamb Couscous Recipe
Ingredients
1 1/2 pounds boneless lamb shoulder, cut into 1 -inch cubes
1/2 teaspoon each salt and black pepper
2 teaspoons olive or canolaoil
2 large yellow onions, sliced
2 cloves garlic, minced
1 can (1 pound) low-sodium tomatoes, chopped, with their juice
1/2 teaspoon each ground ginger and cumin
1/2 teaspoon dried thyme, crumbled
1 cinnamon stick
4 cups low-sodium beef broth
2 medium-size carrots, peeled and sliced 1/2 inch thick
2 medium-size zucchini, sliced 1/2 inch thick
1 medium-size yellow squash, cut into 1-inch cubes
1 cup cooked chick peas
2 cups couscous, prepared according to package instructions
Directions
1 Season the lamb with 1/4 teaspoon each of the salt and pepper.
In a 5-quart Dutch oven, heat the oil over moderate heat.
Add the lamb and cook, turning frequently, for 5 minutes or until evenly browned on all sides.
With a slotted spoon, transfer the lamb to a plate lined with papertoweling.
2 Add the onions and remaining salt and pepper to the Dutch oven and saute, stirring occasionally, for 7 minutes or until the onions are golden.
3 Add the garlic, tomatoes, ginger, cumin, thyme, cinnamon stick, broth, and lamb to the Dutch oven and bring to a boil.
Lower the heat and simmer, covered, for 1 hour.
Add the carrots and simmer, covered, for 10 minutes.
Add the zucchini, yellow squash, and chick peas and simmer, covered, 10 minutes more or until the vegetables arejusttender.
Remove the cinnamon stick.
In a 5-quart Dutch oven, heat the oil over moderate heat.
Add the lamb and cook, turning frequently, for 5 minutes or until evenly browned on all sides.
With a slotted spoon, transfer the lamb to a plate lined with papertoweling.
2 Add the onions and remaining salt and pepper to the Dutch oven and saute, stirring occasionally, for 7 minutes or until the onions are golden.
3 Add the garlic, tomatoes, ginger, cumin, thyme, cinnamon stick, broth, and lamb to the Dutch oven and bring to a boil.
Lower the heat and simmer, covered, for 1 hour.
Add the carrots and simmer, covered, for 10 minutes.
Add the zucchini, yellow squash, and chick peas and simmer, covered, 10 minutes more or until the vegetables arejusttender.
Remove the cinnamon stick.
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