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Spicy Lamb with Warm Couscous Recipe

Spicy Lamb with Warm Couscous Recipe

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How To Make Spicy Lamb with Warm Couscous

There are days when snacks just seem to be missing a little something. Add some spice to your food to keep things interesting. You’ll never know — you might just find an affinity for spicy snacks once you’ve tried out one of our recipes!

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour and 15 minutes



  • 1.5 pounds of lamb shoulder, cut into cubes
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • salt and pepper, to taste
  • 1 cup of couscous
  • 1 1/2 cups of chicken broth
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh mint
  • juice of 1 lemon


  1. In a large pan, heat the olive oil over medium heat. Add the lamb cubes and cook until browned, about 5 minutes.

  2. Remove the lamb from the pan and set aside. In the same pan, add the onion and garlic. Cook until softened, about 5 minutes.

  3. Add the ground cumin, ground coriander, paprika, cayenne pepper, salt, and pepper to the pan. Cook for an additional 2 minutes.

  4. Return the lamb to the pan and add enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.

  5. While the lamb is simmering, prepare the couscous. In a separate pot, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

  6. Once the lamb is tender, remove it from the pan and shred it with a fork. Return the shredded lamb to the pan and stir in the cilantro, mint, and lemon juice.

  7. Serve the spicy lamb over the warm couscous.


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g
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