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Lamb and Sausage Couscous

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3 lb. Lamb shoulder cut into 2 in. cubes
3 tbsp. All-purpose flour
1 c. Dry white wine
6 c. Low-sodium chicken broth OR Water
Freshly ground black pepper
1 tbsp. Olive oil
1 tsp. Cayenne pepper
1 medium Onion; quartered
1 tbsp. Ground cumin
4 medium Carrots; peeled and cut into ½ in. rounds
2 lb. John Morrell Loop Smoked Sausage
2 Celery stalks cut into 4 pieces
2 medium Zucchini cut into rounds 1 in. thick
1-1/2 cup Couscous


PREHEAT OVEN TO 325°F. Pat the meat dry and sprinkle with salt and pepper . Heat the oil over high heat on stovetop. Add meat and brown well on all sides. Remove pieces as they are done. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, for 5 minutes. Use your spoon to loosen 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 bake for 1–1/4 hrs. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 min. Cook the couscous. Remove stewed lamb and the sausage/vegetable mixture from the oven. Remove the meat from the sauce and place it in a serving bowl. Pour off fat from the sausages and add sausages and vegetables to the lamb. To serve, place the couscous in another serving dish.

Serving Size

8 servings