Palestinian-Style Lamb and Couscous One-Pot Stew

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and aromatic lamb stew with aromatic spices, served over fluffy couscous in a single pot for an easy, comforting meal. This Middle Eastern-inspired one-pot recipe, ready in about 120 minutes, pairs lamb shoulder, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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.

Prep: 30 min Cook: 90 min Serves 6 Middle Eastern cuisine 400 cal/serving

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Ingredients

1.5 lb, cubed lamb shoulder
1 large, diced onion
4 cloves, minced garlic
2 tbsp tomato paste
1 1/2 cups couscous
4 cups water
1 tsp dried rosemary
1 tsp dried thyme
1 tsp cumin
1 tsp coriander
2 tbsp olive oil
1 tsp salt
2 tbsp lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lb cubed lamb shoulder and cook for 5 minutes until browned on all sides.
Step 2: Add 1 large diced onion and 4 minced garlic cloves. Sauté for 3 minutes until onion is translucent and garlic is fragrant.
Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp cumin, 1 tsp coriander, and 1 tsp salt. Cook for 2 minutes until spices are aromatic.
Step 4: Add 4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours until lamb is tender and falling apart.
Step 5: Stir in 1 1/2 cups couscous and 2 tbsp lemon juice. Cook for 10-12 minutes until couscous is absorbed and the stew thickens. Let rest for 5 minutes before serving.