Slow-cooker lamb couscous
4
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Moderate
Leg of lamb is popular for its rich, bold flavour, and slow cooking keeps it fantastically moist and tender in this couscous dish. Most slow cookers heat more evenly on Low, and most foods will be tastier with longer cooking, so that’s how we recommend cooking this stew. If you’re pressed for time, however, use the High setting and the stew should be done in 3–3 1/2 hours. Tossing the lamb in flour and getting a good sear before adding it to the slow cooker ensures the most flavor and a nice thickened broth develops full of Mediterranean goodness. Each of the six hearty servings has couscous and stew to ensure not a drop of the delectable broth is wasted. Try this dish for a weeknight meal or during the holiday season when family gathers to celebrate. Full hearts and stomachs will leaves smiles all around.
Ingredients
Uncooked lean and trimmed lamb leg
2 pound(s), trimmed into 1-inch cubes
All-purpose flour
¼ cup(s)
Kosher salt
1½ tsp(s), or to taste
Black pepper
½ tsp(s)
Olive oil
2 tsp(s)
Uncooked leek
3 medium, halved lengthwise and cut into 1 1/2-inch pieces, rinsed well
Baby carrots
1 pound(s), halved
Chicken broth
1 cup(s)
Dijon mustard
3 tbsp(s)
Rosemary
2 tbsp(s), minced
Garlic
2 clove(s), large, finely chopped
Uncooked couscous
1 cup(s)
