Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4-6
Ingredients
- 2 tablespoon/30ml extra-virgin olive oil
- 1 cup, (140g) white or yellow onion, (diced)
- 1 cup/120g celery, (diced)
- 1 cup/140g carrots, (diced)
- 2-inch piece fresh ginger, (peeled and cut into thin matchsticks)
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon ground smoked sweet paprika
- 1/4 teaspoon ground cayenne
- 1 pound (455g) ground American lamb 1 cup/160g couscous
- Fine sea salt
- 1 1/4 cup/300ml low-sodium vegetable, beef broth or water
- 1 tablespoon/15ml fresh lemon juice
- 1/4 cup/10g chopped flat-leaf parsley, (leaves and tender stems), (for garnish)
Directions
Heat the oil over medium-high heat in a large stainless-steel saucepan or a Dutch oven. Add the onion, celery, and carrots and sauté until they just start to soften and turn brown, 4 to 5 minutes. Stir in the ginger, cumin, red pepper flakes, paprika, and cayenne and cook until fragrant, 30 to 45 seconds.
Break the Ground American lamb into small chunks and add it to the saucepan, sauté until the meat turns brown, 3 to 4 minutes and is completely cooked.*
* Note: The USDA recommends ground lamb reach an internal temperature of 160F.
Stir in the couscous and broth, season with salt, and bring to a boil over high heat. Remove from the heat and cover with a lid, and let stand for 5 minutes. Remove the lid and fluff with a fork. Drizzle with lemon juice and garnish with the parsley. Serve hot or warm.
