Lamb-and-sausage Couscous

Recipe by Dancer
READY IN: 2hrs 25mins




  • Preheat oven to 325 degrees.
  • Pat the meat dry and sprinkle with salt and pepper as desired.
  • Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
  • Add the meat, without crowding, in batches if necessary, and brown well on all sides.
  • Remove pieces to a plate as they are done and reserve.
  • Repeat until all meat is browned.
  • Do not pour off fat.
  • Replace the casserole over medium heat.
  • Add the onion, carrots, celery and tomato paste.
  • Cook, stirring occasionally, 5 minutes.
  • Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
  • Add flour and cook, stirring, an additional minute.
  • Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
  • Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
  • Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
  • Follow directions on the back of the box and cook the couscous.
  • Remove stewed lamb and the sausage/vegetable mixture from the oven.
  • Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
  • Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
  • Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
  • To serve, place the couscous in another serving dish.
  • Pour the broth into a pitcher or soup tureen.
  • Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.