Lamb and Cheddar Moroccan Couscous

Tiffany Bannworth


I add a second package of cheddar, well, because we enjoy cheddar overkill. ;)


★★★★★ 1 vote

The hubs, I, and our 5 sons.
20 Min
40 Min



  • 1 lb
    lamb, sliced
  • 1 c
    red wine
  • 2
    white onions
  • 1
    red onion
  • 1 c
    mushrooms, sliced
  • 1 tsp
    red curry
  • 1
    rind of preserved moroccan lemon, sliced thinly
  • 1 pkg
    butter beans, frozen
  • 1 stick
    butter, unsalted
  • 2 Tbsp
    soy sauce, dark
  • 2 slice
    roasted red peppers for a jar, chopped
  • 3
    cured olives, sliced

  • 1 box
    beef broth
  • 1 can(s)
    chicken broth
  • 1 dash(es)
  • 1 tsp
    lemon pepper
  • 1 Tbsp
    italian seasoning
  • 1/2 tsp
    seasoned salt
  • 1 tsp
    cinnamon, mixed with sugar
  • 1/2 c
  • 1/2 c
  • 1/2 c
    dried cranberries
  • 1/4 c
    dried apricots, sliced thinly
  • 2
    indian peppers, dried and whole
  • 1/2 c
    almond slivers
  • 2 Tbsp
    worcestershire sauce
  • 2 box
    couscous, multicolored if possible
  • 8 oz
    sharp cheddar, shredded

How to Make Lamb and Cheddar Moroccan Couscous


  1. To prepare meat mixture, place butter and onions in first skillet on med high heat. Cook for about 4 minutes or until onions have softened, then place the rest of the meat mixture ingredients in. Lower heat and cook for 30 minutes covered. Stirring occasionally.
  2. To prepare couscous, place all the ingredients except couscous in a pot. Let bubble not boil. Cook for entire time meat is cooking. Let the dried fruit plump.
  3. Turn the heat up to a boil after the 30 min. Once the the liquid reaches a boil, pull from heat. Remove Indian whole peppers. Dump in couscous. Give a quick stir, and put the lid back on as couscous absorbs liquid. *if using large pearl Israeli couscous, do not remove from heat when adding, may need to add more liquid (water or broth) for large pearl.
  4. Check to make sure, couscous is cooked completely. Add the necessary liquid if not. Then add cheddar and stir completely.
  5. To serve, scoop couscous on a plate. Smooth out to cover plate, make and indentation in center to add meat mixture. Ladle meat in indentation. Enjoy! Add cayenne pepper to taste.

Printable Recipe Card

About Lamb and Cheddar Moroccan Couscous

Regional Style: Asian

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