8 servings (serving size: 3/4 cup lamb mixture and 1/2 cup couscous)
3 pounds lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1 tablespoon ground coriander
1 large red onion, vertically sliced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup picholine olives, pitted
4 cups hot cooked couscous
1 preserved lemon, halved lengthwise and thinly sliced (optional)
Chopped fresh cilantro (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.
Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.
Add olives. Turn off slow cooker; let stand, covered, 30 minutes.
Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.
Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.
Cooking Light Slow Cooker Tonight
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