Mr. Food - One-Pot Couscous

June 28, 2009 8:29:36 AM PDT
Makes 4 to 6 servings.
  • 2 to 2-1/2 pounds lamb stew meat or boneless leg of lamb, cut into 1-inch chunks
  • 1 medium onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-1/2-ounce) can ready-to-serve beef broth
  • 1 (16-ounce) package frozen mixed vegetables
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (10-ounce) package couscous (see Note)

    1. Coat a soup pot with nonstick cooking spray then brown the lamb, onion, and garlic for 8 to 10 minutes over medium-high heat, or until no pink remains in the lamb.

    2. Add the crushed tomatoes, broth, mixed vegetables, cinnamon, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 55 to 60 minutes, or until the lamb is fork-tender.

    3. Stir in the couscous and simmer for 4 to 5 minutes, or until the couscous is tender.

    NOTE - Couscous is a Moroccan pasta that can usually be found in the pasta and rice section of your supermarket.

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