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French Couscous Recipe with Zucchini and Lamb Easy Dinner
Chef Sarah Hasan

French Couscous Recipe with Zucchini and Lamb

This French Couscous Recipe with Zucchini and Lamb is a hearty Mediterranean-inspired meal made with tender lamb, soft zucchini, aromatic spices, and fluffy couscous. It is a comforting one-pot dinner packed with vegetables, warm flavors, and rich broth. Perfect for family dinners or weekend meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French, Mediterranean, North African
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Lamb Stew
  • 1.5 lbs lamb shoulder cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 2 medium carrots sliced
  • 2 medium zucchini cut into thick rounds
  • 1 can diced tomatoes 14 oz
  • 3 cups chicken or lamb stock
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish
  • For the Couscous
  • 2 cups medium-grain couscous
  • 2 cups boiling water or stock
  • 2 tablespoons butter or olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground cumin optional

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Wooden spoon
  • Measuring Cups and Spoons
  • Large heatproof bowl
  • Fork for fluffing couscous

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb pieces and cook until browned on all sides. Browning the lamb builds flavor and creates a rich base for the stew.
  2. Add the diced onion to the pot and cook until soft and lightly golden. Stir in the garlic and tomato paste and cook for about one minute until fragrant.
  3. Add cumin, coriander, turmeric, cinnamon, smoked paprika, cayenne pepper, salt, and black pepper. Stir the spices with the lamb and onions so the aroma develops.
  4. Pour in diced tomatoes and chicken stock. Add the sliced carrots and mix well. Bring the stew to a gentle boil, then reduce heat and let it simmer for about 25 minutes until the lamb becomes tender.
  5. Add the zucchini rounds and cook for another 8 to 10 minutes. The zucchini should become soft but still hold its shape.
  6. Meanwhile place the couscous in a large bowl. Add salt and butter or olive oil. Pour boiling water or hot stock over the couscous. Cover the bowl and let it sit for 5 minutes.
  7. Fluff the couscous with a fork until light and separated.
  8. To serve, spoon the fluffy couscous into bowls. Top with the lamb and zucchini stew and plenty of the rich broth. Garnish with fresh parsley or cilantro.

Notes

For deeper flavor, allow the lamb stew to simmer slowly so the meat becomes very tender.
If you want a spicier version, add extra cayenne or a spoon of harissa paste.
This dish tastes even better the next day because the spices continue to develop.

Nutrition

Calories: 520 kcal  
Protein: 34 g  
Carbohydrates: 48 g  
Fat: 22 g  
Saturated Fat: 7 g  
Fiber: 6 g  
Sugar: 6 g  
Sodium: 620 mg  

Keywords

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