Best Leftover Moroccan Style Lamb And Beef Spicy Cous Cous Recipes

MOROCCAN COUSCOUS

Moroccan Couscous image

This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.

Provided by Erin Clarke / Well Plated

Time 15m

Number Of Ingredients 12

Ingredients

1/4 cup pine nuts (or swap pistachios or slivered almonds)
2 tablespoons unsalted butter (use coconut oil or vegan butter to make vegan)
1 small shallot (chopped)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 cups low-sodium vegetable broth (or chicken broth)
1 cup whole wheat couscous
1/3 cup golden raisins
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil (use the good stuff here!)

Steps:

Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g

MOROCCAN LAMB AND COUSCOUS

Moroccan Lamb and Couscous image

Tender lamb steaks coated in Moroccan seasoning served with roasted vegetables, fluffy couscous and a tangy yoghurt dressing.

Provided by Grace Bowen

Categories Dinners

Number Of Ingredients 17

Ingredients

400g lamb steaks
3 Tbsp Moroccan spice mix
4 Tbsp olive oil
1 golden kumara
1 red onion
1 zucchini
2 cloves garlic, crushed
1⁄4 cup slivered almonds
6 dried apricots, chopped
1 capsicum, chopped
2 chicken oxo cubes
600ml boiling water
2 cups couscous
1⁄2 cup greek yoghurt
2 Tbsp fresh parsley, chopped
3 Tbsp fresh mint, chopped
2 Tbsp lemon juice

Steps:

Preheat oven to 200°C fan bake.
Slice the lamb into strips. Add to a bowl with the spice mix and 1 tablespoon of olive oil. Mix together and set aside to marinate.
Chop the kumara, red onion and zucchini. Place on a tray and drizzle with 1 tablespoon of olive oil, season with salt and pepper and bake for 15 minutes. Turn the oven to grill and move the tray to the top of the oven. Cook for an extra 5-10 minutes until golden.
Couscous: In a large saucepan, heat 1 tablespoon of olive oil and fry the garlic, almonds, apricots and capsicum for a few minutes until the almonds are toasted.
Mix the stock cubes with boiling water and add to the saucepan, pour in the couscous and stir. Remove from the heat and seal with the lid. After 5 minutes fluff up the couscous with a fork.
Dressing: Mix together the greek yoghurt, 1 tablespoon lemon juice, 1 tablespoon of chopped mint and season to taste.
Lamb: Cook lamb in a hot frying pan for a few minutes on each side until medium rare, then set aside to rest.
To serve: In a large bowl mix the couscous, roasted vegetables, parsley, remaining mint and 1 tablespoon lemon juice.
Slice the lamb and serve over the couscous with a drizzle of yoghurt dressing.

Nutrition Facts : Calories 812 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 43 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 159 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

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

MOROCCAN SLOW-COOKED LAMB

Moroccan Slow-Cooked Lamb image

Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.