Ingredients:

  • 1.5 lbs lamb shoulder, trimmed of excess fat and cut into 1.5-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 4 cups low-sodium beef bone broth
  • 3 medium zucchini, sliced into half-moons
  • 2 large carrots, peeled and cut into batons
  • 1 cinnamon stick
  • 1 pinch saffron threads
  • 1.5 cups Moroccan couscous
  • 1.5 cups boiling water
  • 1 tbsp fresh lemon juice
  • 0.25 cup flat-leaf parsley, chopped
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Dry the lamb cubes thoroughly with paper towels to ensure a proper sear.
  2. Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the lamb in batches until a deep brown crust forms, then remove meat and set aside.
  3. Lower the heat to medium and add the diced onions. Sauté until translucent.
  4. Add the garlic, cumin, coriander, and smoked paprika. Stir for 1 minute until the spices bloom and become fragrant.
  5. Return the lamb to the pot. Add the beef broth, carrots, cinnamon stick, and saffron. Bring to a gentle simmer.
  6. Cover and braise over low heat for 1 hour 30 minutes, or until the lamb is fork-tender.
  7. During the last 15 minutes of cooking, add the zucchini.
  8. Prepare the couscous by combining the dry grains with boiling water. Cover and let sit for 5 minutes, then fluff with a fork and mix in lemon juice and parsley.
  9. Serve the braised lamb and vegetables over the fluffed couscous.