Friday, November 16, 2012

Lamb Couscous with Vegetables

Lamb with vegetables over couscous.

I was looking for a one dish meal the other day so I thumbed through my recipes and found this recipe for Lamb Couscous.  I usually make the full recipe and freeze what we don't eat.  It freezes quite well.  It's easy to get a quick meal by grabbing a container from the freezer and heating it.  Couscous, which we almost always have on hand, can be prepared in about 5 minutes.

Lamb Couscous with Vegetables


2 tablespoons olive oil
¾ lb boneless lamb stew meat
2 cups cubed zucchini
1 cup cubed rutabaga (yellow turnip)
½ cup chopped carrot
1 cup chopped onion
3 cloves garlic minced
1 cup low sodium chicken broth
4 tablespoons raisins
1 teaspoon ground ginger
1 ½ teaspoons ground cumin
¾ teaspoon ground coriander
Fresh ground pepper to taste
2 (15 ounce) cans low sodium chick peas drained
1 (14.5 ounce) can no-salt-added tomatoes undrained
1 ½ cups water
1 cup uncooked couscous


Heat 1 tablespoon oil in large pot over medium heat.  Dredge lamb stew meats in flour to coat.  Brown meat and then set aside.
Brown lamb that has been dredged in flour.

Add 1 tablespoon oil to pot .  Add zucchini, onion, carrot, garlic and rutabaga.  Saute for 5 minutes.   
Vegetables ready to be sauteed.
Stir in chicken broth, lamb, spices, tomatoes, and chickpeas. 
Add chicken broth, spices, lamb, tomatoes, and chickpeas and simmer covered.
Cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally.

While the lamb stew simmers, prepare couscous.  Bring water to a boil in saucepan; gradually stir in couscous.  Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork.

Serve stew over couscous.  

Yields 6 servings.  (1 cup stew, ½ cup couscous)

We each had a serving, and there are four more servings in the freezer ready for a cold winter day.

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