Best Leftover Moroccan Style Lamb And Beef Spicy Cous Cous Recipes

LEFTOVER MOROCCAN STYLE LAMB AND BEEF SPICY COUS COUS

Leftover Moroccan Style Lamb and Beef Spicy Cous Cous image

I used the leftovers from my pot roast lamb for this I removed the remaining meat from the bone of the lamb. You could make this with just beef but the remaining juice and fat from the roast lamb tastes nice in the stew, you can use lamb beef or whatever you wish in this. I cooked this in the same enamel pot I used for the lamb. If your not making this with leftovers you may want to add a tablespoon of olive oil to the mix. I used my fruity African spice rub in this please see recipe on zaar

Provided by cakeinmyface

Categories Lamb/Sheep

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

100 g roast lamb (Leftover from a lamb roast)
200 g grams carrots (chunky chopped)
100 g onions, sliced (1 onion)
100 g spring onions (chunky sliced)
300 g stewing beef
100 g celery
300 g plum tomatoes
2 tablespoons of african dry rub seasonings (see recipe)
1 beef stock cube
200 ml water
50 g raisins
50 g dried apricots (chopped)
1 cup red wine
100 g couscous

Steps:

Soak you raisins and apricots In the red wine for about an hour.
Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.

Nutrition Facts : Calories 556.5, Fat 19.8, SaturatedFat 7.9, Cholesterol 74.8, Sodium 292.1, Carbohydrate 59.3, Fiber 7, Sugar 26.3, Protein 26.7

SPICY LAMB WITH GARLIC COUSCOUS

Spicy Lamb With Garlic Couscous image

A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.

Provided by EeeGee

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 (400 g) loin lamb, back straps about (eye of lamb loin)
2 -3 teaspoons chopped chili (fresh or bottled)
2 teaspoons ground cumin
1 garlic clove, crushed
1/4 cup fresh coriander, chopped (cilantro)
1 cup peas (frozen or fresh)
1 1/2 cups couscous
2 cups chicken stock
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 cup low-fat yogurt

Steps:

FOR THE LAMB.
Trim off any fat.
In a small bowl combine the chili, cumin, garlic and coriander.
Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
Remove from grill, sprinkle with a little sea salt and cover to keep warm.
FOR THE COUSCOUS.
Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
Remove from the heat and stir in the couscous and oil.
Cover and stand for about 5 minutes or until the liquid is absorbed.
Fluff with a fork.
TO SERVE.
Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

AINSLEY'S SPICY CASABLANCA COUSCOUS

Ainsley's Spicy Casablanca Couscous image

We are big couscous fans in my house and this recipe that my husband found from Ainsley Harriot is really tasty. Great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.

Provided by Noo8820

Categories Moroccan

Time 15m

Yield 1 bowl

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 garlic clove, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
350 ml chicken stock or 350 ml vegetable stock
good pinch saffron strand
6 spring onions, trimmed and thinly sliced
225 g couscous
1 lemon, juice and zest of
2 red chili, seeded and finely chopped
50 g pine nuts, toasted

Steps:

Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.

Nutrition Facts : Calories 1633.4, Fat 69.2, SaturatedFat 7.8, Cholesterol 10.7, Sodium 560.1, Carbohydrate 211.2, Fiber 19.3, Sugar 11.3, Protein 48.6

MOROCCAN-STYLE LAMB

Moroccan-Style Lamb image

Since my family likes spicy I always add in about 2 teaspoons dried red pepper flakes along with the onions (2 teaspoons will be VERY HOT!) but that is optional, If you like food with tons of flavors, this is one you will have to try, it is really delicious! Serve this with regular or basmati rice or couscous. You can double the recipe but only increase the fresh ginger by 1 teaspoon.

Provided by Kittencalrecipezazz

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon cumin
2 teaspoons coriander
2 teaspoons salt
1/2 teaspoon cayenne pepper (or to taste)
black pepper (optional)
3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
4 -6 tablespoons oil
2 onions, chopped
2 tablespoons garlic (or to taste)
1 tablespoon tomato paste
2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbonzo beans)
4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
1 -2 cinnamon stick
2 teaspoons minced fresh ginger
1 1/2 cups dried apricots, coarsley chopped (or to taste)
3 tablespoons whipping cream (optional)
cooked basmati rice or cooked rice

Steps:

In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
Add in the lamb; toss well to coat.
Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
Add the browned lamb back to the skillet and bring to a boil.
Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.

Nutrition Facts : Calories 1333.3, Fat 89.4, SaturatedFat 34, Cholesterol 245.2, Sodium 2114.8, Carbohydrate 66.2, Fiber 10.3, Sugar 31, Protein 67.6

MOROCCAN LAMB WITH COUSCOUS

Moroccan Lamb With Couscous image

This is a really simple recipe to make it can be on the table in 30 Min's not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min's to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Steps:

Prep time does not include marinating time.
Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
Couscous.
In a small fry pan heat a little olive oil and cook peppers until tender.
Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
Add peppers, lemon juice, coriander and currants stir gently to combine.
Yogurt.
Combine yogurt with coriander, stir and serve drizzled over lamb.
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.