Road to Morocco Lamb with Pine Nut Couscous

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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2 1/2 pounds boneless leg of lamb, cut into bite size pieces

1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

2 teaspoons turmeric, 2/3 palm full

2 teaspoons cumin, 2/3 palm full

1 1/2 teaspoons coriander, 1/2 palm full

1 teaspoon paprika, 1/3 palm full

1/2 teaspoon cinnamon, eyeball it in your palm

1/4 teaspoon ground cloves, eyeball it in your palm

3 tablespoons extra-virgin olive oil, 3 turns of the pan

2 medium onions, thinly sliced

3 cloves garlic, chopped

20 to 24 pitted dates, halved, about 1 cup

1 quart chicken stock

2 tablespoons butter

3 tablespoons pine nuts, a generous palm full

2 cups couscous

4 scallions, chopped


  1. Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
  2. Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
  3. During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
  4. Serve lamb over couscous in shallow dishes and garnish with chopped scallions.
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