Moroccan Night: Lamb Tangine over Roasted Vegetable Couscous

Last Sunday, we had Moroccan Night. I bought a boneless leg of lamb from BJs and decided to make a Lamb Tangine, which is basically a Moroccan lamb stew. The lamb is slow cooked so the meat is very tender. They are made with a blend of spices that lend themselves to an aromatic, flavorful sauce. Tangines can be made with a variety of ingredients. Some have honey, some don’t. They often contain different fruits and nuts. I added honey and used dried apricots and served it over a saffron and roasted vegetable couscous.

Recipe: Lamb Tagine

Adapted from


  • 2 tbs Olive Oil
  • 2 lb boneless Leg of Lamb – trimmed and cut into bite-sized pieces
  • 1 tbs Cumin
  • 2 tsp Coriander
  • 1/2 tsp. Salt
  • 1 tsp Fennel
  • 1/2 tsp Cayenne Pepper
  • Freshly Ground Black Pepper – to taste
  • 3 Cloves Garlic – minced
  • 2 tbs Honey
  • 1 large Onion – chopped
  • 1 tbs Tomato Paste
  • 14 oz. can Beef Broth – low sodium
  • 2 Plum Tomatoes – chopped 1 cup
  • Dried Apricots – chopped
  • 1 cup Garbanzo Beans
  • 1 Cinnamon Stick
  • 2 tsp Ginger – freshly grated
  • 1 tbs Lemon Zest
  • Chopped Cilantro – for garnish


  1. Heat oil in a dutch oven or braiser over medium-high heat.
  2. Brown the lamb cubes. While the lamb is browning add the cumin, coriander, salt, fennel, cayenne pepper, black pepper and garlic. When the meat is browned, remove to a  plate and set aside.
  3. Add onions and cook for 3 minutes.
  4. Add tomato paste and honey to pan and saute for about 5 minutes.
  5. Add beef broth, apricots,tomatoes and garbanzo beans to the pan.
  6. Add lamb back in. Bring mixture to a boil, cover and reduce heat to low and simmer for 45 minutes to an hour.
  7. Garnish with cilantro.
  8. Serve over roasted vegetable couscous.

Meal type: dinner

Recipe: Roasted Vegetable Couscous

Summary: Recipe from The Barefoot Contessa


  • 2 tbsp Olive Oil Kosher Salt – to taste
  • Freshly Ground Black Pepper -to taste
  • 2 cups Yellow Onions – chopped yellow onion
  • 2 cups Butternut Squash – chopped
  • 1 1/2 cups Carrots – diced
  • 1 1/2 cups Zucchini – diced
  • 12 oz. Chicken Broth – low fat, low sodium
  • 2 tbsp Unsalted Butter
  • 1/4 tsp Ground Cumin
  • 1/2 tsp Saffron Threads
  • 2 Scallions – sliced


  1. Preheat oven to 375 degrees.
  2. On a baking sheet combine onions, squash, carrots and zucchini with olive oil, salt and pepper. Place in a single layer and roast in the oven 25 minutes. Turning once.
  3. Place couscous and vegetables in a large bowl.
  4. Bring broth, butter, cumin and saffron to a boil. Remove from heat and let steep for 15 minutes.
  5. Bring broth mixture back to a boil. Pour over vegetables and couscous, stir and cover tightly with plastic wrap. Let sit 15 minutes.
  6. Mix in scallions and serve warm or at room temperature.

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  1. Cooking with Z » Blog Archive » Weekly Menu Plan Says:

    [...] Night – Cooking with Z’s Moroccan Martini, Lamb Tagine over Saffron-Vegetable Couscous, Brandied Apple Pie with. Bourbon Vanilla Ice [...]

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