This Moroccan-style vegetable stew is so packed with flavor and delicious veggies, you don’t even need to add the meat. BUT if you’re a lamb lover like me, this kofta recipe is not one you’ll want to pass up. It’s super easy to make, it just requires a ton of delicious, warming spices to really make the flavor pop.
spice, spice, baby
One of the hallmarks of North African cuisine is the beautiful and complex blend of spices that give a dish its unique and mouth-watering flavor. The spices used are a mix of spicy, sweet, savory, salt, herby. The lamb is made with a blend of cumin, coriander, paprika, cinnamon, cayenne, and then fennel seeds are a must. This blend gives the cooked lamb a sweet, slightly smoky flavor that pairs super nicely with the couscous stew.
For the couscous and veggies, you’ll use cinnamon, coriander, cardamom, and fresh ginger. Another staple of many Moroccan dishes is incorporating dried fruits. I used cranberries in this dish, and they add such a nice subtly sweet stickiness to the dish.
the steps to success
I don’t want you to be turned off by the ingredient list below…yes, there are a LOT of items, but most of them are spices and the ultimate process is fairly simple!
You’ll first want to mix up the ingredients for the lamb kofta and then set that aside until your couscous and veggies are simmering. For the lamb, you’re simply going to start by mixing up all the ingredients in a large bowl: ground lamb, minced onion, garlic, panko, fennel seeds, and the spices. Then, you’ll just shape the lamb mixture into logs, and place them on long wooden skewers like kebabs. They don’t need to be perfect!
Next, you’ll cook up the stew. Use a large Dutch oven to sauté, the onion, garlic, carrots, spices, ginger, and cranberries. Then, you’ll add the chicken stock and simmer for about 15 minutes. Then, you’ll add the other veggies and continue simmering. During this waiting period, you’ll either use a grill, grill pan, or skillet to cook the lamb kofta. This should only take about 10-12 minutes, but make sure you cook thoroughly and that there’s no pink remaining in the center of the logs.
Finally, you’ll add the couscous to the simmering veggies, and allow them to expand. This should take only about 2 minutes, so don’t overcook! Lastly, you’ll add the harissa, and then you’re ready to eat!
⟶ the recipe
harissa couscous with veggies & lamb
ingredients
Lamb kofta
1 pound of ground lamb
½ onion, minced
2 cloves of garlic, minced
¼ cup panko crumbs
1 tablespoon fennel seeds
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon cayenne
Salt and pepper
Couscous and veggies
1 tablespoon extra-virgin olive oil
½ yellow onion, sliced
2 cloves of garlic, minced
4-5 rainbow carrots, chopped into 1-inch chunks
1 teaspoon cinnamon
½ teaspoon coriander
½ teaspoon cardamom
1 tablespoon minced fresh ginger
½ cup dried cranberries
4 cups chicken stock
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
8 ounces pearled couscous
1 tablespoon of harissa paste
Handful of chopped fresh tarragon
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour
4 servings
instructions
In a large bowl, mix together the ground lamb, minced onion (set aside the other half of the onion for the veggie mix), garlic, panko, and spices. Add a pinch each of salt and pepper. Mix ingredients well, making sure they’re well-combined.
Drizzle your clean hands with olive oil, and shape half of the kofta mix into a big log, and place on a plate lined with parchment paper. Repeat with the other half of the mixture, until you have two big logs of meat. Insert a long wooden skewer into each log, and set aside.
Heat a tablespoon of olive oil in a large Dutch oven on medium heat. Add the onion, and cook until fragrant, for about 5 minutes. Add the garlic, and cook for another minute. Stir in the carrots, cinnamon, coriander, cardamom, ginger, and cranberries. Add the chicken stock, and raise the heat to bring the liquid to a boil. Give the contents of the pot a big stir, reduce heat, cover, and simmer for about 15 minutes or until carrots are fork-tender.
Add the zucchini and squash to the pot, and simmer for another 5 minutes.
Meanwhile, heat a grill pan over medium heat, and brush with olive oil. Place the lamb kofta skewers on the pan, and cook for about 12 minutes, flipping halfway, or until fully browned inside and out.
In the last few minutes of the kofta’s cooking time, add the couscous to the pot of veggies, and simmer for up to 2 minutes, but no more. The couscous should be slightly expanded and tender, and the liquid should be nearly gone. Remove the Dutch oven from the heat, and use a ladle to transfer about half a cup of liquid from the pot to a measuring cup. Add the tablespoon of harissa, and whisk with a fork until well-combined.
Scoop a plate-full of couscous and veggies into a shallow bowl, and top with a few cuts of the lamb kofta. Drizzle the harissa sauce overtop, and garnish with a handful of fresh tarragon.
⟶ recipe notes
- The easiest way to cook lamb kofta is on the grill, but that’s not always available especially if you’re like me and live in an apartment in the city 🙂 A grill pan on the stove is the next best option, just make sure, you’re cooking the lamb evenly and all the way through (with minced lamb meat, you don’t want to have an pink remaining in the center)
⟶ modifications
- The veggies I used in the recipe were what I found to be the freshest at the time of making this. Feel free to play around with different veggie combos. You might use sweet potato or turnips instead of carrots, or bell peppers instead of the zucchini and squash
- Make this a vegetarian meal by skipping the lamb and swapping vegetable broth for the chicken stock. You can also consider adding some fried halloumi or some chickpeas for added protein
⟶ make it ahead
- Make the lamb kofta ahead of time and refrigerate it until you’re ready to make the couscous. Just reheat it on the stove or in the oven until the meat is heated all the way through
- Store veggie couscous and lamb kofta in the fridge for up to 3 days
