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Moroccan lamb couscous cropped shot showing close up of spoon full of moroccan lamb
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5 from 4 votes

Moroccan Lamb Couscous

Moroccan Lamb Couscous is full of flavour and is a perfect week night dinner! Simply add Moroccan seasoning as you brown the mince and your dish will become a taste sensation.

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: Australian, Australian, International
Keyword: ground mince, lamb mince,, mince recipes, moroccan seasoning
Servings: 8
Calories: 594kcal
Author: Adrianne


  • ½ tbs olive oil
  • 500 grams lamb mince
  • ½ tablespoon garlic minced
  • tbsp Moroccan spice Note 1
  • ½ tsp pepper
  • ½ teaspoon salt
  • ½ tablespoon dried onion
  • 400 grams black beans drained and rinsed
  • 400 grams corn kernels drained and rinsed
  • 400 grams lentils drained and rinsed
  • 1 cup frozen peas Note 3
  • 3 carrots thinly sliced
  • 1 cup dried couscous
  • 1 cup chicken stock
  • 10 grams butter Note 2
  • parsley to garnish
  • whole wheat pita bread to serve
  • low fat greek yoghurt to serve


  • Heat ½ tbs of olive oil in a large pan on a medium heat.
  • Add garlic and let sizzle,
  • Spoon in lamb mince, season with Moroccan seasoning, salt, pepper and dried onion,
  • Cook mince till brown using a flat spoon to break up and ensure no clumps of meat.
  • Add black beas, corn, lentils and peas, stir to combine.
  • Sprinkly carrot slices over lamb mix and gently push into the mix, replace lid, turn heat to low and let simmer till the carrots are just cooked,
  • Add the stock to a medium saucepan, bring to the boil and then pour in couscous. Use a fork to stir, fluffing as you go (the couscous!) add butter and stir till melted and combined
  • Heat pita bread in sandwich press or separate pan on the stove for 3-4 minutes each side
  • Serve with fresh parsley, greek yoghurt and pita bread


  • Note 1: you can purchase Moroccan spice in the cooking aisle of the supermarket with the other herbs and spices. It is easy and tastes great. For a week night meal, you can't beat using this to save time. Perhaps a weekend is a better time to cook if you want to make the spice from scratch. 
  • Note 2 don't worry about measuring the butter too pedantically. You need a bit to make the couscous taste better, but the actual amount won't vary the taste too much. 
  • Note 3 to minimize the risk of extra water in the dish (we don't want that as it will dilute the flavours) I cook the peas in a microwave safe jug for 2 mins before adding them to the pan.
  • Note 4 when it comes to the lentils, black beans and corn, there is no real order in which to add them. They are all have a reasonably similar cook time. The lentils are the most fragile, but in general once we have browned the minced and added our veggies we are really only cooking to heat them through. 
  • Note 5 For the carrots, it is nice to have them still be a little firm when you are eating them. If you slice them super thinly and then add them right at the end for a couple of mins and the put the lid on the pan again you will see that it won't take long for them to cook at all. 
  • Note 6 the pita bread is best served a little warm, you can do this in the oven, microwave or for the easiest method, on the stove in a separate pan
  • Note 7 I don't recommend trying to use the microwave to cook the couscous. Weird as I am a total microwave user and fan. The reason being couscous is best cooked in boiling liquid and stirred throughout the cook time. If you use the microwave it means both the dried couscous and the stock go into the container at the same time resulting in hard, rubbery couscous.  It will literally only take a few minutes for the saucepan to boil to cook you couscous. So I recommend using this technique (albeit involving another saucepan to wash up!) 


Calories: 594kcal | Carbohydrates: 74g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 350mg | Potassium: 1053mg | Fiber: 23g | Sugar: 5g | Vitamin A: 4033IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 7mg