Try The World Marrakesh

Earlier this week I talked about my Marrakesh box from Try The World, and what I did with the sardines from it.  Now I’d like to tell you what I did with the rest of the items, which was to make this beautiful lamb and couscous dish!

First I took cubed lamb and tossed it with some of the kefta rub, then browned it in batches.

Then I deglazed the pan with some chicken broth, scraping up all of the spices and flavorful bits into the broth.

Next I added the lamb back into the pot and poured the entire jar of couscous sauce over it.

I covered the pot and let the stew simmer on low for an hour and a half, so that the meat would be nice and tender.

Then I added in a can of chickpeas, some dried apricots, and some fresh parsley and let them warm through while I made the couscous.

I used the couscous from the box and added golden raisins, preserved lemon, cashews, and mint.  Then I finished it with the argan oil.

The stew and the couscous complemented each other perfectly – I loved the combination of spices, sweetness, and freshness.  I put on some music from the Try the World playlist and took an imaginary trip to Morocco!

Moroccan Stew with Couscous
A Well Dined original
Serves 6
*If you can’t find an appropriate jarred sauce – cook some onion, carrot, and bell pepper with the lamb. Then add some tomato sauce, green olives, and lemon zest when it calls for the sauce.

For the stew:
2 lbs lamb shoulder (I could only find bone-in chops at the time, shoulder is much more tender)
1 tbsp Moroccan spice blend
2 tbsp olive oil, divided
1 cup chicken broth
1 14 oz jar of couscous sauce*
1 can chickpeas, drained and rinsed
1/4 cup dried apricots, chopped
1/4 cup fresh parsley, chopped

For the couscous:
2 cups dried couscous
1/4 cup golden raisins
1/4 cup cashews
1 preserved lemon, chopped (or zest of 1 lemon)
1/4 cup fresh mint, chopped
salt and pepper to taste
argan oil, to finish

Cut the lamb into 1-inch cubes and toss with the spice blend.  Heat 1 tbsp of the oil in a dutch oven or heavy pot.  Add half of the lamb to the pot and brown, set aside on a plate (I use the upside down lid of the pot).  Add the remaining tbsp of oil and the rest of the lamb.  Brown and set aside.

Pour the broth into the pot and stir with a wooden spoon, scraping up any of the browned bits stuck to the bottom.  Return the lamb to the pot, along with any any juices that have collected.

Add in the couscous sauce and bring to a simmer.  Reduce heat to low, cover, and simmer for 1.5 hours (or until the meat is tender).

Add in the chickpeas, apricots, and parsley and stir to combine.  Cover and remove from heat while you make the couscous.

Combine the raisins and cashews in a heatproof bowl and cover with boiling water.  Cook the couscous by pouring boiling water over it, refer to the package directions for amounts and times.

When the couscous is ready, fluff it with a fork and stir in the (drained) raisins and cashews, along with the lemon, mint, salt, and pepper.  Drizzle with argan oil, and toss one more time.

Serve the stew over the couscous.  Enjoy!

One Year Ago – Tortellini with Vegetables and Meatballs
Two Years Ago – Vegan Chocolate Coconut Cake
Three Years Ago – Lighter Sour Cream Chicken Enchiladas
Four Years Ago – CSA Week 14