Couscous with Spiced Lamb and Apricots
A North African-inspired dish combining tender lamb, sweet apricots, and warm spices, served over fluffy couscous. This Mediterranean recipe, ready in about 45 minutes, pairs lamb shoulder, couscous, dried apricots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500g, cubed lamb shoulder
- 3 cups couscous
- 1/2 cup, chopped dried apricots
- 1/4 cup, slivered almonds
- 3 tbsp olive oil
- 2 tsp cumin
- 1 tbsp coriander
- 1 tsp dried rosemary
- 1/4 cup dried currants
- 1/4 cup, chopped fresh mint
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 180°C (350°F). Toss 500g lamb shoulder cubes with 3 tbsp olive oil, 2 tsp cumin, 1 tbsp coriander, and 1 tsp dried rosemary. Spread on a baking sheet and roast for 25 minutes until browned and tender.
- Step 2: In a large bowl, combine 3 cups couscous with 1.5 cups boiling water. Cover and let sit for 10 minutes until absorbed.
- Step 3: Stir 1/2 cup chopped dried apricots, 1/4 cup slivered almonds, 1/4 cup dried currants, and 1/4 cup fresh mint into the couscous. Fluff gently.
- Step 4: Serve lamb mixture over couscous, garnished with additional mint if desired.
