Moroccan Lamb Stew with Fruity Couscous Recipe

My favourite thing about visiting Morocco is discovering all the different ways sweet and savoury flavours can be combined into one delicious stew. Oh, and feasting for hours at a time, on multiple courses! This type of meal is perfect for a lazy lunch when you’ve got plenty of time to digest the meat before bedtime. Make it paleo/gluten-free by substituting the couscous with cauliflower “rice”, but still flavour it with the dried fruit to get that sweet/savoury hit.
Serves: 4
Ingredients
Method
- 1 tbsp ghee
- 1 onion, diced
- 500g diced lamb leg or shoulder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp chilli powder
- 1 large tomato, diced
- 3 medjool dates, pitted & diced
- 2 large carrots, sliced
- 2 tbsp chopped preserved lemon rind
- 2 cups diced pumpkin
- 10 pitted green olives
Fruity Couscous
Ingredients
Method
- 2 cups dry couscous
- 6 medjool dates, pitted & diced
- 10 dried apricots (sulphite-free), diced
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tbsp ghee
- 2 tbsp finely chopped mint leaves
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