Recipes with lamb and couscous

Apricot lamb tagine.  Despite the strong flavours in the sauce the taste of the lamb still came through and it really works well in this dish. Of course I served the lamb tagine on a bed of light and fluffy whole wheat couscous and I garnished it with some chopped cilantro and pistachios.

Apricot Lamb Tagine

Apricot lamb tagine. Despite the strong flavours in the sauce the taste of the lamb still came through and it really works well in this dish. Of course I served the lamb tagine on a bed of light and fluffy whole wheat couscous and I garnished it with some chopped cilantro and pistachios.

Moroccan-Style Lamb and Chickpeas - I am using turkey instead of lamb.  I also plan to let this simmer for longer than the 5 minutes to thicken up the sauce.

Moroccan-Style Lamb and Chickpeas

Moroccan-Style Lamb and Chickpeas - I am using turkey instead of lamb. I also plan to let this simmer for longer than the 5 minutes to thicken up the sauce.

Moroccan Lamb Meatball & Couscous Soup- yum! Substituted with pearl barley. Real easy. Next time would bake meatballs longer and add veggies to the soup for interest and green!

Moroccan Lamb Meatball & Couscous Soup- yum! Substituted with pearl barley. Real easy. Next time would bake meatballs longer and add veggies to the soup for interest and green!

Whether you call it "pearl couscous" or "Israeli couscous," there's everything to love about these little balls of pasta. In this recipe, chilled couscous is coated in a simple olive oil dressing, then tossed with tomatoes, basil, and almonds before being finished with a generous drizzle of balsamic glaze. Healthy and delicious!

Tomato Basil Pearl Couscous Salad

Whether you call it "pearl couscous" or "Israeli couscous," there's everything to love about these little balls of pasta. In this recipe, chilled couscous is coated in a simple olive oil dressing, then tossed with tomatoes, basil, and almonds before being finished with a generous drizzle of balsamic glaze. Healthy and delicious!

This fragrant lamb and date tagine is flavoured with coriander, cumin, cinnamon and ginger and served with pomegranate couscous.

Lamb and date tagine with pomegranate couscous

This fragrant lamb and date tagine is flavoured with coriander, cumin, cinnamon and ginger and served with pomegranate couscous.

Tricolour Cous Cous Salad. Serves 4:   - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).

Tricolore couscous salad

Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).

Israeli Couscous with Pine Nuts and Parsley by RecipeGirl.com ~ Beautiful, impressive side dish to serve guests! #dinner #sidedish #recipe

Israeli Couscous with Pine Nuts and Parsley

Israeli Couscous with Pine Nuts and Parsley by RecipeGirl.com ~ Beautiful, impressive side dish to serve guests! #dinner #sidedish #recipe

grilled sumac lamb with couscous tabouli from donna hay magazine summer issue #85

grilled sumac lamb with couscous tabouli from donna hay magazine summer issue #85

Tajine Marocain-For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread

Lamb Shank Tagine With Dates

Tajine Marocain-For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread

Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company.

Lamb Chops with Garlic and Olive Oil

Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company.

Market Fresh Tabbouleh Salad with kalamata olives, persimmon, radishes, heirloom tomatoes, Persian cucumber, and pearl couscous  |  Helene Dujardin / Tartelette

Market Fresh Tabbouleh Salad with kalamata olives, persimmon, radishes, heirloom tomatoes, Persian cucumber, and pearl couscous | Helene Dujardin / Tartelette

Moroccan lamb with apricots, almonds & mint  This hearty and healthy stew is perfect to share with your friends and family

Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint This hearty and healthy stew is perfect to share with your friends and family

We've turned a classic Middle Eastern tabbouleh into a gluten-free delight that will have most dinner guests (and children) fooled! The rich flavours of lamb work well with the zesty salad but beef is good too. This is a whole new way to enjoy cauliflower! From our bestselling cookbook The Art Of Eating Well, which includes recipes from the Channel 4 series Eating Well with Hemsley + Hemsley.

Lamb Meatballs and Cauliflower Tabbouleh

We've turned a classic Middle Eastern tabbouleh into a gluten-free delight that will have most dinner guests (and children) fooled! The rich flavours of lamb work well with the zesty salad but beef is good too. This is a whole new way to enjoy cauliflower! From our bestselling cookbook The Art Of Eating Well, which includes recipes from the Channel 4 series Eating Well with Hemsley + Hemsley.

NYT Cooking: In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type.

North African Meatballs

NYT Cooking: In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type.

Pinterest
Search