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.

Moroccan Lamb and Prune Couscous (Couscous d'Agneau aux Pruneaux)

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

  1. In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides.
  2. Add the chopped onion and garlic to the pot and cook until softened.
  3. Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and paprika, and cook for 1-2 minutes to toast the spices.
  4. 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.
  5. While the lamb is cooking, prepare the couscous according to the package instructions.
  6. Fluff the cooked couscous with a fork and serve the lamb and prune mixture over the couscous.
  7. 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