cooking · Dinner

Lamb and Couscous

While we tend towards a vegan diet I am by no means a vegan, call me a flexitarian if anything. I also run anemic most of the time and currently am pretty bad. And when it gets like that outside of being dosed with more supplements I just eat red meat. It works and I feel better quickly. Keeps the doctor happy as well. I had picked up some lean ground lamb and was thinking of what to make with it for a quick dinner last night, dinner ended up being one of the “what do I have” recipes and it was quite delicious.

Lamb and Couscous


  • 1 Tbsp canola oil
  • 1 large sweet onion, peeled and diced
  • 1 lb ground lamb, preferably lean (or sub in lean beef or turkey)
  • 1 Tbsp roasted garlic (jarred)
  • ¼ cup sun-dried tomatoes, oil packed, chopped small
  • 2 cups frozen green peas
  • 2 cups lower sodium broth (beef, chicken or vegetable works)
  • 2 Tbsp Worcestershire sauce
  • 1 tsp dried parsley
  • 10 ounces couscous (1 box plain)
  • Parmesan cheese for topping, if desired


Heat a large non-stick skillet over medium-high, add the oil, onion and lamb, cook until fully browned, breaking the lamb into small pieces. Stir in the garlic, tomatoes and peas and then broth and flavorings. Turn to high, bring to a boil. Add in the couscous, stirring well. Cover tightly, take off the heat and let sit for 10 minutes. Stir well and serve.

Serves 4.


3 thoughts on “Lamb and Couscous

  1. Your lamb and couscous sounds like it was really nice. If you want to visit my blog, my last post was a meal that I think you might like the next time you have ground lamb.

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