Moroccan Lamb and Prune Couscous (Couscous d'Agneau aux Pruneaux)
Couscous d'Agneau aux Pruneaux, or Moroccan Lamb and Prune Couscous, is a flavorful and aromatic dish that combines tender lamb, sweet prunes, and a blend of warm spices. This traditional Moroccan dish is perfect for a special dinner or gathering with friends and family.
Ingredients
- 1 1/2 lbs lamb, cut into cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 cup pitted prunes
- 2 cups chicken broth
- 1 1/2 cups couscous
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides.
- Add the chopped onion and garlic to the pot and cook until softened.
- Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and paprika, and cook for 1-2 minutes to toast the spices.
- Pour in the chicken broth and add the prunes. Bring the mixture to a simmer, then reduce the heat and let it simmer for 45 minutes, or until the lamb is tender.
- While the lamb is cooking, prepare the couscous according to the package instructions.
- Fluff the cooked couscous with a fork and serve the lamb and prune mixture over the couscous.
- Season with salt and pepper to taste before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Serving platter
Tools
Fork Spatula
Serving suggestions
Serve the Couscous d'Agneau aux Pruneaux with a side of fresh salad and warm pita bread.
Tips & tricks
For extra flavor, garnish the dish with chopped fresh cilantro or parsley before serving.
Cost
$25