Spiced Lamb and Apricot Couscous Bowls with Toasted Walnuts

These vibrant couscous bowls offer a delightful blend of savory lamb, sweet apricots, and warming spices. It’s an incredibly flavorful and easy-to-assemble meal perfect for a weeknight dinner or a cozy lunch.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

• 2 cups whole wheat couscous
• 3 cups vegetable broth
• 8 oz boneless lamb shoulder, diced into 1-inch cubes
• 1 cup dried apricots, halved
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 large red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup toasted walnuts, roughly chopped
• 1/2 cup fresh cilantro, chopped (for garnish)
• Salt and black pepper to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the whole wheat couscous and the diced lamb to the boiling broth. Reduce heat to low, cover, and simmer for 10 minutes until the couscous is tender.
3. While the couscous cooks, heat the olive oil in a skillet over medium-high heat.
4. Add the chopped red onion and cook until softened, about 5 minutes.
5. Add the minced garlic to the skillet and cook for one minute more until fragrant.
6. Stir in the ground cumin, smoked paprika, and cinnamon, tossing everything together.
7. Fold in the halved dried apricots into the couscous mixture.
8. Season the mixture with salt and pepper to taste. Fluff the couscous with a fork.
9. Serve the lamb and apricot couscous in bowls, topping each serving with the warm onion-garlic mixture and toasted walnuts.
10. Garnish generously with fresh chopped cilantro before serving.