Ingredients
Scale
- 2 cups couscous
- 1 pound lamb, cut into pieces
- 1 pound chicken, cut into pieces
- 1 large onion, chopped
- 3 carrots, sliced
- 2 zucchinis, sliced
- 1 can chickpeas, drained
- 4 cups chicken broth
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cinnamon
- Salt to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat and brown the lamb and chicken.
- Add the chopped onion, carrots, and zucchinis, and sauté until softened.
- Stir in the spices and add the chicken broth.
- Bring to a boil, then reduce heat to low and simmer for about 30 minutes.
- Add the chickpeas and couscous, cover, and let steam for about 5 minutes.
- Fluff the couscous with a fork and serve hot.
Notes
- This dish can be made a day ahead; the flavors will deepen overnight.
- Feel free to add other vegetables such as bell peppers or eggplant.
- Serve with harissa on the side for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
- Diet: Gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg