Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Quick Ingredients

2 1/2 lb (1.1 kg) boneless lamb shoulder or leg, cubed
3 tbsp olive oil, divided
2 medium onions, diced; 4 garlic cloves, minced
3 carrots, 2 small turnips, 2 zucchini, 1 small wedge green cabbage
2 tbsp tomato paste; 1 can (14.5 oz / 400 g) diced tomatoes
4 cups (960 ml) low-sodium chicken or vegetable broth + 1 cup (240 ml) water
1 can (15 oz / 425 g) chickpeas, drained and rinsed
Spices: cumin, coriander, paprika, turmeric, cinnamon, ginger, cayenne, salt, pepper
2 cups (360 g) dry couscous + 2 1/4 cups (540 ml) hot broth or water
2–3 tbsp olive oil or 3 tbsp unsalted butter; pinch saffron or 1/2 tsp turmeric
1/4 cup chopped parsley (plus cilantro, optional)
1/4 cup toasted slivered almonds or pine nuts; lemon wedges; harissa (optional)

Do This

1. Toss lamb cubes with spices, salt, and pepper; let stand 10–15 minutes.
2. Sear lamb in hot oil in a heavy pot until well browned on all sides; set aside.
3. In same pot, sauté onions and garlic, add tomato paste and diced tomatoes, then return lamb with 4 cups broth and 1 cup water; simmer 45 minutes.
4. Add carrots and turnips; simmer 15 minutes. Add cabbage, zucchini, and chickpeas; simmer 15–20 minutes until lamb and vegetables are tender.
5. Meanwhile, pour 2 1/4 cups boiling broth or water over couscous with salt, saffron/turmeric, and oil or butter; cover 10 minutes, then fluff and stir in herbs.
6. Mound couscous on a large platter, spoon lamb, vegetables, and some broth over the top, and garnish with nuts, more herbs, lemon wedges, and harissa.

Why You’ll Love This Recipe

It delivers all the comfort of a slow-simmered stew with the brightness and perfume of Moroccan spices.
Fluffy, golden couscous soaks up a rich lamb and vegetable broth for a complete one-platter meal.
Everything cooks in simple stages, so home cooks can tackle it without stress.
Perfect for gatherings: it looks impressive served family-style, yet most of the work is hands-off simmering.

Grocery List

Produce: 2 medium yellow onions, 4 garlic cloves, 3 carrots, 2 small turnips, 2 medium zucchini, 1 small wedge green cabbage, 1–2 lemons, fresh flat-leaf parsley, fresh cilantro (optional)
Dairy: Unsalted butter (optional, for couscous)
Pantry: 2 1/2 lb boneless lamb shoulder or leg, couscous, olive oil, 1 can diced tomatoes, 1 can chickpeas, tomato paste, chicken or vegetable broth, dried apricots or golden raisins (optional), honey (optional), toasted slivered almonds or pine nuts, harissa or hot sauce (optional), fine sea salt, black pepper, ground cumin, ground coriander, sweet paprika, ground turmeric, ground cinnamon, ground ginger, ground allspice (optional), cayenne pepper, bay leaf (optional), saffron threads (optional)

Full Ingredients

For the Spiced Lamb

2 1/2 lb (1.1 kg) boneless lamb shoulder or leg, trimmed and cut into 1 1/2 in (4 cm) cubes
2 tbsp olive oil (for searing)
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1 1/2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice (optional, for warmth)
1/4–1/2 tsp cayenne pepper (to taste)
1 1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper

For the Vegetable & Chickpea Broth

1 tbsp olive oil (plus more if needed)
2 medium yellow onions, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (14.5 oz / 400 g) diced tomatoes, with juices
4 cups (960 ml) low-sodium chicken or vegetable broth
1 cup (240 ml) water
3 medium carrots, peeled and cut into 1/2 in (1.25 cm) thick chunks
2 small turnips, peeled and cut into wedges
1 small wedge green cabbage (about 8 oz / 225 g), core left in so wedges hold together, cut into 4 wedges
2 medium zucchini, cut into 1/2 in (1.25 cm) thick half-moons
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1/4 cup (40 g) chopped dried apricots or golden raisins (optional, for gentle sweetness)
1 tbsp honey (optional)
1 bay leaf (optional)
1 1/2 tsp fine sea salt, or to taste
1/2 tsp freshly ground black pepper, or to taste

For the Couscous

2 cups (360 g) dry medium-grain couscous
2 1/4 cups (540 ml) boiling chicken or vegetable broth, or water
2–3 tbsp olive oil or 3 tbsp unsalted butter
3/4 tsp fine sea salt (reduce slightly if using salted broth)
Pinch saffron threads, crumbled, or 1/2 tsp ground turmeric, for golden color
1/4 cup (15 g) chopped fresh flat-leaf parsley
1/4 cup (15 g) chopped fresh cilantro (optional)

For Serving

1/4 cup (25 g) toasted slivered almonds or pine nuts
Lemon wedges
Harissa paste or other hot sauce, to taste (optional)
Extra chopped fresh parsley and/or cilantro

Step-by-Step Instructions

Step 1: Prep the ingredients and season the lamb

Pat the lamb cubes dry with paper towels. Removing surface moisture helps the meat brown deeply instead of steaming.

In a large bowl, combine the ground cumin, coriander, paprika, turmeric, cinnamon, ginger, allspice (if using), cayenne, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Add the lamb cubes and toss very well until every piece is coated in the spice mixture. Set aside at room temperature for 10–15 minutes while you chop the vegetables.

Dice the onions, mince the garlic, peel and cut the carrots and turnips, cut the cabbage into wedges, and slice the zucchini into half-moons. Rinse and drain the chickpeas. Having everything prepped will make the cooking flow smoothly.

Step 2: Brown the spiced lamb

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add about one-third of the lamb in a single layer, without crowding. Sear for 2–3 minutes per side, until well browned. Transfer the browned lamb to a plate and repeat with the remaining batches, adding a little more oil if the pot looks dry.

Take your time with this step; good browning builds deep flavor for the entire dish. Do not rush or stir the meat too often, or it will not develop a nice crust.

Step 3: Build the aromatic tomato base

Reduce the heat to medium. If the pot is very dry, add 1 tablespoon olive oil. Add the diced onions and a pinch of salt. Cook, stirring often, for 5–7 minutes, until the onions soften and turn translucent, scraping up any browned bits from the bottom of the pot.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring frequently, until the paste darkens slightly in color; this caramelization adds sweetness and depth.

Pour in the diced tomatoes with their juices. Stir, scraping the bottom of the pot to deglaze and release any remaining browned bits. Let the mixture bubble for 2–3 minutes to thicken slightly.

Step 4: Simmer the lamb until nearly tender

Return all the browned lamb and any accumulated juices to the pot. Add 4 cups (960 ml) broth and 1 cup (240 ml) water. Stir in 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, the dried apricots or raisins (if using), the honey (if using), and the bay leaf.

Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low so it simmers steadily but not violently. Cover the pot with a lid slightly ajar and simmer for 45 minutes, stirring once or twice and skimming any excess foam or fat that rises to the surface. The lamb should be starting to get tender but not falling apart yet.

Step 5: Add the vegetables and chickpeas

After the lamb has simmered for about 45 minutes, add the carrots and turnips. Stir, cover again, and simmer over low heat for 15 minutes. These firmer vegetables need a little more time to soften.

Next, add the cabbage wedges, zucchini, and chickpeas. Gently push the cabbage down into the liquid so it can braise. Continue to simmer, partially covered, for another 15–20 minutes, until the lamb is very tender and all the vegetables are cooked through but not mushy.

Taste the broth and adjust seasoning with more salt and pepper if needed. If the broth is too intense, you can add a splash of water; if it tastes a bit flat, a squeeze of lemon later at the table will brighten it beautifully.

Step 6: Prepare the fluffy couscous

While the lamb and vegetables finish cooking, make the couscous. Place the dry couscous in a large heatproof bowl. Stir in 3/4 teaspoon salt and the saffron threads or ground turmeric.

In a small saucepan, bring 2 1/4 cups (540 ml) broth or water to a boil. Once boiling, remove from the heat and immediately pour the hot liquid evenly over the couscous. Drizzle with 2–3 tablespoons olive oil or add 3 tablespoons butter in small pieces. Quickly stir once to combine, then cover the bowl tightly with a lid, plate, or foil. Let stand undisturbed for 10 minutes.

After 10 minutes, uncover and gently fluff the couscous with a fork, breaking up any clumps with your fingers if needed. Fold in the chopped parsley and cilantro (if using). The grains should be light and separate, not pasty or wet.

Step 7: Assemble the couscous royale and serve

To present the dish Moroccan-style, mound the couscous in a generous dome on a large, wide serving platter. Use the back of a spoon to make a shallow well down the center.

With a slotted spoon, arrange the lamb pieces and vegetables along the top of the couscous, letting some of the broth moisten the grains but not drown them. Ladle a bit more broth around the edges of the couscous so guests can scoop some with each serving. You can keep extra broth warm in a small jug on the side.

Sprinkle the top with toasted slivered almonds or pine nuts and extra chopped herbs. Serve immediately with lemon wedges and harissa on the side so everyone can adjust brightness and heat to taste.

Pro Tips

Brown in batches. Crowding the pot will steam the lamb instead of searing it. Work in 2–3 batches so every piece develops a flavorful crust.
Control your simmer. A gentle, steady simmer keeps the lamb tender and the vegetables intact. If it is boiling hard, reduce the heat.
Fluff, do not stir, the couscous. Use a fork and a light touch. Rough stirring can turn couscous gummy.
Adjust sweetness and spice. The optional dried fruit and honey add a subtle, traditional sweetness. Skip them for a more savory version, or add extra harissa at the table for more heat.
Serve in a wide, shallow dish. A large platter not only looks impressive but also helps distribute broth and toppings evenly over the couscous.

Variations

Couscous Royale with Mixed Meats: Add 8–10 merguez sausages or a few bone-in chicken thighs. Brown them with the lamb and simmer together. This gives an even richer, more traditional “royale” feel.
Vegetarian Couscous: Omit the lamb. Increase chickpeas to 2 cans and add extra vegetables such as butternut squash or eggplant. Use vegetable broth and add 2 tbsp olive oil for richness.
Extra-smoky version: Grill or broil the spiced lamb cubes until nicely charred, then nestle them into the finished vegetable and chickpea broth just before serving for a smoky twist.

Storage & Make-Ahead

The lamb, vegetable, and chickpea stew keeps very well and actually improves after a day as the flavors meld. Cool completely, then store in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

Couscous is best freshly made but will keep in the refrigerator for up to 3 days. To reheat, sprinkle with a little water and warm, covered, in the microwave or in a covered pot over low heat, then fluff again with a fork. For entertaining, you can fully cook the stew a day ahead and make the couscous just before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe, including couscous and a modest amount of broth): about 750 calories; 45 g protein; 70 g carbohydrates; 30 g fat; 8 g fiber; 10 g sugars; 1300 mg sodium. Actual values will vary based on specific products used, optional ingredients, and seasoning adjustments.

Moroccan Lamb Couscous Royale With Vegetables and Chickpeas