Moroccan Lamb Shanks With Couscous

Moroccan Lamb Shanks and Couscous is a one-pot recipe that combines tender lamb shanks and fluffy couscous.
10 minutes
1 hour 15

About this recipe

Are you ready to indulge in the mouth-watering taste of Moroccan Lamb Shanks and Couscous? This one-pot wonder is perfect for any occasion, whether you’re enjoying a cozy family dinner or a weekend feast. The combination of juicy lamb shanks and fluffy couscous creates an explosion of flavours that will leave you wanting more! Trust me, this recipe is so simple and scrumptious that it’ll quickly become a family favourite. You can customize this recipe to suit your taste buds by adding your favourite veggies. And if you’re looking to impress, serve it with a fresh herb salad or some crusty bread. For a refreshing balance, pair it with a cool yogurt salad or just a natural yogurt. 

If you’re gluten intolerant, don’t worry; you can still enjoy this dish by pairing it with white rice, baked eggplant and tahini sauce. This combination not only provides a unique flavour but also packs in some vital nutrients for a healthy meal. Give this delicious Moroccan Lamb Shanks and Couscous recipe a try, and I guarantee you won’t regret it!


Watch it here


  • 4 tablespoons olive oil (2 or 3)
  • 2 lamb shanks cut in chunks
  • 2 teaspoons harrisa paste
  • 1 tomato cut into ¼'s
  • ½ bunch coriander (tied)
  • 1 teaspoon ginger powder
  • 1 teaspoon black pepper
  • ¼ teaspoon turmeric
  • 8 cups of water
  • 2 zucchini cut into chunks
  • 2 potatoes cut into chunks
  • ¼ cabbage roughly sliced
  • Chickpea Can (220 grams)
  • coriander to garnish

Notes from Rouba

  • For more developed flavours, make the stew a day before. The wait will be worth it for an even more satisfying and flavourful meal.
  • Add your favourite vegetables to the stew to enhance its flavour and nutritional value. Popular options include carrots, capsicums, onions, and pumpkins and these contribute to the dish’s texture and vitamin content too.
  • Perfect for cold winter nights with its rich sauce and flavourful couscous.
  • A couscousier is also a great tool to use for flavouring the steaming couscous over stew. This traditional Moroccan cooking vessel ensures that the couscous is cooked to perfection and absorbs the flavours of the stew, resulting in a delicious and fragrant dish. Additionally, using a couscousier adds a touch of authenticity to your cooking and makes for an impressive presentation at the dining table for both your family and friends.
  • Harissa, a fiery chili paste, can be found in gourmet shops and Middle Eastern grocery stores too. However, if you can’t find it or prefer to make your own, you can easily substitute it with my homemade chili recipe paste


Step 1.

To begin, heat 2 tablespoons of olive oil in a deep pot over medium heat and add the lamb shanks, harissa, coriander bunch, and tomatoe to the pot.

With the ingredients in the pot, season the meat with salt, pepper, turmeric, and ginger powder. Now brown the lamb shanks on all sides until they are nicely brown and caramelized.

Step 2.

After browning the lamb shanks,  pour the water into the pot and cover it and bring it to a boil.  Then, reduce the heat to medium and let it cook for approximately 30 minutes, or until the lamb is halfway done. 

At this point, you should notice that the liquid in the pot has reduced by half.

Step 3.

Next, add the vegetables to the pot - carrots, zucchini, potato, cabbage, and chickpeas. Allow them to cook for approximately 40 minutes or until the lamb is fork-tender and the vegetables are cooked through.

Step 4.

As soon as the vegetables have been added to the pot, it's time to prepare the couscous. To start, mix the couscous with the remaining oil and season it with salt. Make sure to add just enough water to wet the couscous without soaking it. Gently sprinkle the grain into a colander in layers, but be careful not to compress it.

Lastly, set the colander on top of the simmering stew and cover it with a lid, allowing the couscous to steam. Keep the couscous steaming until the lamb and the vegetables are cooked through.

Step 5.

Once the couscous is fully cooked, it's important to fluff it with a fork to ensure a light and fluffy texture. Separate any clumps and mix them gently to get a perfect consistency.

To serve, spoon a generous amount of couscous onto each plate and top it with flavourful vegetables and succulent lamb shanks. Finally, garnish with some fresh coriander and serve hot savouring every delicious bite.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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