French Couscous with Zucchini and Lamb
A hearty, aromatic French couscous with zucchini and lamb that brings together tender braised lamb, garden-fresh zucchini, chickpeas, and warm North African spices served over fluffy steamed couscous. This is the kind of one-pot Sunday meal that fills the whole house with the most incredible smell and feeds a crowd with leftovers to spare.
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Medium Saucepan with Lid
- Sharp knife
- Cutting board
- Wooden Spoon
- Large Fork for Fluffing Couscous
Ingredients
Lamb and Broth
- 3 lb bone-in lamb shoulder or neck cut into 2-inch pieces
- 2 tablespoon olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper adjust to taste
- 1 can diced tomatoes 14.5 oz
- 6 cup chicken broth or water
- 2 bay leaves
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
Vegetables
- 3 medium zucchini cut into thick half-moons
- 3 carrots peeled and cut into 2-inch chunks
- 2 turnips peeled and quartered
- 1 can chickpeas 15 oz, drained and rinsed
- 1 small cabbage wedge about 1/4 head, cut into 2 wedges
Couscous
- 2 cup couscous medium grain preferred
- 2 cup hot broth from the stew or hot water with butter
- 2 tablespoon butter
- 0.5 teaspoon salt
Harissa Sauce (for serving)
- 2 tablespoon harissa paste
- 3 tablespoon hot broth from the stew
- 1 tablespoon olive oil
Garnish
- 0.25 cup fresh cilantro roughly chopped
- 0.25 cup fresh flat-leaf parsley roughly chopped
Instructions
Brown the Lamb
- Pat lamb pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until the oil shimmers.
- Working in batches so you do not crowd the pot, brown the lamb on all sides until deeply golden, about 3-4 minutes per side. Remove browned lamb to a plate and set aside.
Build the Broth
- Reduce heat to medium. Add the diced onion to the pot and cook in the lamb drippings, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add the garlic, tomato paste, cumin, coriander, paprika, turmeric, cinnamon, and cayenne. Stir constantly for about 1 minute until the spices are fragrant and the tomato paste darkens slightly.
- Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot. Add the chicken broth, bay leaves, and return the lamb and any accumulated juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add the Vegetables
- After 1 hour, add the carrots, turnips, and cabbage wedges to the pot. Cover and continue to simmer for 20 minutes.
- Add the zucchini and chickpeas. Cover and cook for an additional 15-20 minutes, until the zucchini is tender but still holds its shape and the lamb is falling-apart tender. Taste the broth and adjust salt and pepper as needed. Remove bay leaves.
Prepare the Couscous
- About 10 minutes before the stew is finished, place couscous in a medium saucepan. Ladle 2 cups of hot broth from the stew over the couscous. Add butter and salt. Stir once, cover tightly, and remove from heat. Let stand for 10 minutes.
- Uncover and fluff the couscous with a fork, separating any clumps. The grains should be light, tender, and separate.
Make the Harissa Sauce
- In a small bowl, stir together the harissa paste, 3 tablespoons of hot broth from the stew, and olive oil until smooth. This is served on the side so each person can add as much heat as they like.
Serve
- Mound the couscous on a large serving platter or in individual wide bowls. Arrange the lamb and vegetables over the couscous. Ladle plenty of the spiced broth over everything. Sprinkle with fresh cilantro and parsley. Serve the harissa sauce on the side.
Nutrition
Calories: 548kcalCarbohydrates: 47gProtein: 38gFat: 22gSaturated Fat: 8gCholesterol: 105mgSodium: 680mgPotassium: 820mgFiber: 7gSugar: 8gVitamin A: 4200IUVitamin C: 28mgCalcium: 95mgIron: 5mg
Rate This Recipe
Share This Recipe With The Ones You Love! Did you make this recipe?Mention @grandmaws or tag #grandmaws!
