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Moroccan Lamb Couscous

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This Moroccan lamb couscous is packed full of spiced ground lamb, dried apricots, currants, fresh herbs, and couscous. Plus it’s ready in just 30 minutes!

Moroccan Lamb Couscous on 2 serving dishes.

I ate a lot of meat growing up but never lamb.

Sadly, it was just something we did not eat in our house. My dad made mentioned once how he had lamb in Canada and it was the gamiest meat he had ever eaten in his life.

To this day I’m almost positive that he had to have eaten something else because even though lamb has a strong flavor it’s amazing. 

Now really it could just be our definition of “amazing” is different BUT I really can’t see hatin’ on lamb.

Sweet baby J it’s delicious. {If you have never made lamb my favorite way is grilled marinated lamb…so good!}

Moroccan Lamb Couscous topped with fresh mint.

The thing I love most about this dish (besides being lamb) is that it’s ready in just 30 minutes and uses a lot of ingredients that can be found in a well-stocked pantry.

Believe it or not, I have all those spices in this dish just hanging out in my cabinet.

I really need a spice intervention.

Stat.

I especially love the addition of dried apricots and currants.

It brings in a nice bite of sweetness to cut all that deep spiced flavor.

I will also admit that I tend to go heavy on the addition of mint but only because I love it with all my heart.

If you’re not a mint fan just cut down on how much you add or leave it out and replace it with more cilantro. Either way, it’s going to be delicious.

I promise.

Moroccan Lamb Couscous in a metal serving dish.

More couscous recipes

This Moroccan lamb couscous is packed full of spiced ground lamb, dried apricots, currents, fresh herbs and couscous. Plus it's ready in just 30 minutes!

Moroccan Lamb Couscous

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Moroccan lamb couscous is packed full of spiced ground lamb, dried apricots, currants, fresh herbs, and couscous. Plus it's ready in just 30 minutes!

Ingredients

  • 1-1/2 pound ground lamb
  • 1 shallot, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 5 cups warm plain couscous, cooked
  • 1 cup chopped dried apricots
  • 1/2 cup currants
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped pistachios
  • 1/4 cup minced cilantro
  • 2-4 tablespoons minced fresh mint, more or less depending on love of mint

Instructions

  1. In a large skillet set over medium heat add ground lamb, shallot, kosher salt, coriander, cumin, allspice, smoked paprika, ground cinnamon, and black pepper.
  2. Cook until the meat mixture is no longer pink, add in garlic, and sauté until fragrant, about 1 minute.
  3. Remove meat from the stove and add warm cooked couscous to the skillet. Stir to combine.
  4. Add in apricots, currents, feta cheese, pistachios, cilantro, and mint.
  5. Stir to fully combine and serve while warm.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1381Total Fat: 55gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 237mgSodium: 748mgCarbohydrates: 141gFiber: 12gSugar: 33gProtein: 80g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Jacqueline

Wednesday 11th of January 2023

This was outstanding! My husband said, "put this in rotation!" I didn't have couscous so I used orzo which was delicious. Two portions for leftovers and I'm ready for lunch tomorrow. Thank you for this!

Shari

Saturday 7th of January 2023

This is so delicious, but this time (2nd) it came out a little dry. What would you suggest to moisten it up some?

Nutmeg Nanny

Tuesday 17th of January 2023

@Shari, It is defintely a "drier" dish as it's more like a grain bowl. However, you could try adding a few drizzles of good olive oil or a splash of stock.

Shari

Friday 6th of January 2023

This was so good, I wish I had made more! Next time I will add a little flax and tumeric.

Anisa

Wednesday 3rd of August 2016

Turned out amazing! Thanks for sharing!

Susan

Saturday 7th of March 2015

I don't remember exactly which blog I was reading that had this recipe as part of a list, but I checked it out. I made the dish for dinner tonight, and my husband thinks it may be the best dinner I've ever made. He does not give compliments lightly. I chose to make the recipe because I love all the flavors. The flavor profile of the finished dish is absolutely exquisite. This recipe will be one I make very regularly - I know we won't get tired of it. Thank you for a great recipe.

nutmegnanny

Tuesday 10th of March 2015

Hi Susan! Thank you so much for the kind words! I'm so glad you both enjoyed the dish. I know it's a favorite around here too :)

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