Moroccan-Spiced Ground Lamb with Pistachio-Mint Couscous

Serving size:
 4 Servings


    • 3 T
    • olive oil (divided)
    • 1 clv
    • garlic (minced)
    • 2
    • shallot (minced, divided)
    • 1 T
    • ginger (fresh, finely grated)
    • 1⁄2 c
    • cherry tomatoes (halved)
    • 1 pk
    • Moroccan lamb sausage (casings removed)
    • salt
    • pepper (freshly ground, to taste)
    • 1⁄2 c
    • chicken stock
    • 1 c
    • couscous
    • 2 c
    • boiling water
    • 1⁄4 c
    • pistachios (unsalted, chopped)
    • 1⁄4 c
    • dried apricots (chopped)
    • 1⁄4 c
    • mint (fresh, chopped)
    • yogurt (plain, Greek)
30 minutes
Ready in
30 minutes


Willy Street Co-op's Moroccan lamb sausage is pleasantly spiced with Northern African flavors, and makes this dish a snap to prepare. Serve it with a green salad and you have a delicious meal.

Adapted from


Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until shimmering. Add the garlic, half of the shallot and ginger and sauté until fragrant, about 30 seconds. Add the cherry tomatoes and sprinkle with salt and pepper, then cook until softened, 2-3 minutes. Stir in the lamb and break apart with the back of a spoon. After about 5 minutes, when the lamb has started to brown, add the chicken stock. Cook until there is no trace of pink on the lamb, about 5 minutes more. Cover and keep warm.

Place the couscous in a large heat-proof bowl and pour the boiling water over the couscous. Cover and let stand for 15 minutes. Fluff the couscous with two forks, then fold in the pistachios, apricots, mint, remaining tablespoon of olive oil, and remaining chopped shallot. Season to taste with salt and pepper.

Stir the cilantro into the lamb. Serve the lamb with the couscous and pass the Greek yogurt at the table.


Moroccan lamb sausage can be found in the Meat case at Willy Street Co-op.