Lamb Couscous 

Patricia Wells nails it again! Nice and spicy.


  • 1 tsp cumin
  • 1 tsp ginger
  • 1/2 tsp cayenne
  • 1 tsp cinnamon
  • Salt
  • 1 lb ground beef
  • 1 c couscous
  • 3 TBSP olive oil 
  • 2 tsp Harissa 
  • 2 c chicken stock, simmering 
  • Pepper
  • 15 oz chickpeas, drained
  • 4 tomatoes, chopped
  • 1 lb zucchini, sliced thin

Combine first 6 ingredients in a bowl and mix to combine. Set aside

Place couscous in a heat proof bowl. Add 1 TBSP olive oil, Harissa and 1/2 tsp salt, stir to blend. Pour stock over couscous, cover and set aside. 

In a large nonstick skillet heat oil over medium high heat, add lamb, chickpeas, and tomatoes, cook until lamb cooked through. 

In another non stick skillet, heat 1 TBsP olive oil over medium high heat, add zucchini and cook until brown, stirring frequently.

In shallow bowls, spoon couscous in the bottom, top with lamb mixture and zucchini.

Serves 6. 7 WW PP.


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