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Recipe: Simple Lamb Couscous


So, while on exchange over here in France I’ve acquired a new best friend – Martha Stewart. Okay, perhaps not for “realsies”, but in my head (like Julie Powell and Julia Child – sans fame and movie deal and crazy “cook all her recipes” idea).

This deliciously simple Lamb Couscous recipe is adapted from Martha’s Apricot, Pistachio and Olive couscous recipe.


Serves 4 (works well as left overs)

  • 1 1/4 cups water
  • 1 teaspoon coarse salt (instead; 1/2 cube of chicken stock adds more flavour)
  • 1 tablespoon unsalted butter
  • 1/4 cup dried apricots chopped
  • 3 tablespoons coarsely chopped green olives (about 6 large olives)
  • 1 cup couscous
  • 2 tablespoons almonds (roasted or raw)
  • 2 tablespoons fresh lemon juice
  • Around 400g lamb (also works to substitute chicken)
  • 1 clove garlic
  • A teaspoon of; Raz-El-Hanout (a must for couscous), Paprika, Cumin, Coriander, Cardamom – adapt to your tastes


For the lamb:

  1. Cut lamb/chicken into cubes.
  2. Peel the garlic clove and grate onto lamb.
  3. Add a teaspoon of Raz-El-Hanout and any other spices to lamb and rub into the meat so it’s fully seasoned.
  4. Heat a non-stick pan (add some olive oil if non-stick is not available) and add the lamb and cook for as long as desired (rare, medium rare, well done).
  5. While cooking the lamb add about 3 tablespoons of water so the lamb doesn’t become too tough – (this also helps to create a lovely spice gravy of sorts).
  6. Place the lamb and it’s juices in a bowl to one side. Keep covered so it remains warm.

For the couscous:

  1. Bring water, salt (or chicken stock), and butter to a boil in a small saucepan.
  2. Once the water has reached a boil – add apricots, olives, and couscous.
  3. Remove from heat, and stir in the lamb and it’s spice juices.
  4. Cover and leave it to stand for 5 minutes. Stir with fork, then fold in almonds and lemon juice. Serve immediately

ACPC Tip: This recipe works well as left-overs (warm or cold). An ingredient suggestion; add in about 3 tablespoons of raisins – really adds to the sweet/salty flavour combination. A serving suggestion: a few tablespoons of yoghurt with fresh mint leaves mixed through adds another delicious flavour element.

Bon Apétit!

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