Our mama made the most amazing grilled lamb this weekend at home, and while we’re a family of healthy appetites, the entire wheel of brie consumed before dinner stopped us cold from getting anywhere near finishing it off. Not an entirely awful problem to have.
I ended up bringing the rest of the lamb home with me, and my mom said, “I hope you do something fun with it for the blog – make lamb and couscous or something fun!”
So I did. I’ve been running around all week and it felt so nice to come home, blast some music, have a glass of wine and actually make myself a good – really good! – dinner.
Spiced Lamb with Moroccan Couscous
- 1.5 C dry whole wheat couscous
- 1.5 C and 1/2 C low sodium chicken broth
- 1/2 C chopped yellow onion
- 2 cloves garlic
- 3 green onions, ends and tips removed, chopped
- 1 C shredded carrot
- 1/4 C black mission figs
- Dried or fresh parsley, chopped
- 3 C cooked lamb, cut into 1″ pieces*
- 1 T Chinese 5 spice
- 1 T cumin
- 1 T coriander
- 2 T olive oil, divided
- Bring 1.5 C chicken broth to a boil, add couscous and remove from heat. Cover and let stand for 5-10 minutes. Fluff with a fork.
- Saute chopped onion and garlic in 1 T olive oil until translucent and aromatic.
- Pour remaining 1/2 cup chicken broth into pan with onions and garlic, add shredded carrots and green onions. Stir and cover for 5 minutes, leaving a small crack for steam to escape.
- Season meat with cumin, Chinese 5-spice powder and coriander. Saute lamb in olive oil until heated through. Remove from heat and let rest.
- Mix couscous with vegetable mixture and stir in chopped figs.
- Serve lamb atop bed of couscous, topped with Greek Yogurt.
*I lucked out with the lamb already grilled to perfection, but if I were to start from scratch, I’d chop the lamb and marinate in olive oil and the spices for a few hours before skewering and grilling to medium.