lamb-couscous

Lamb & Vegetable Couscous Recipe (A Sephardic party platter)

Ingredients:

For the Lamb:

• 1 lb lamb shoulder, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste

For the Vegetable Couscous:

• 2 cups couscous
• 2 cups boiling water
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 small eggplant, diced
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Directions:

1. In a large bowl, combine the diced lamb with olive oil, ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Mix well and set aside to marinate for at least 30 minutes.
2. Place the couscous in a separate large bowl and pour boiling water over it. Cover with a clean cloth and let it sit for about 10 minutes until the couscous absorbs the water and becomes tender. Fluff with a fork and set aside.
3. Heat a large skillet or Dutch oven over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the skillet and set aside.
4. In the same skillet, add another tablespoon of olive oil if needed. Add the diced red and yellow bell peppers, zucchini, yellow squash, eggplant, red onion, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the tomato paste, ground cumin, coriander, paprika, ground cinnamon, turmeric, and cayenne pepper (if used) to the skillet with the vegetables. Stir well to coat the vegetables with the spices.
6. Return the cooked lamb to the skillet with the vegetables. Add 1/2 cup of water, cover the skillet, and simmer over low heat for 20 minutes until the lamb is tender and the flavors have melded.
7. Fluff the cooked couscous with a fork again and add it to the skillet with the lamb and vegetables. Stir well to combine all the ingredients.
8. Season with additional salt and black pepper to taste. Simmer for another 5 minutes until the flavors have fully melded.
9. Remove from heat and transfer the lamb and vegetable couscous to a serving platter. Garnish with chopped fresh parsley.

Serve the Lamb & Vegetable Couscous as a delicious Sephardic party platter, and enjoy the flavorful combination of tender lamb, aromatic spices, and colorful vegetables.