This aromatic lamb meatball and giant couscous stew, from the September issue of the Sainsbury's magazine, is a comforting, flavourful and hearty dish packed with tender lamb meatballs, pearl couscous, and aromatic spices.
A Middle Eastern-inspired spin on meatballs and pasta. Leftovers taste even better the next day. It's perfect for cosy nights in!
Tips
- Alternative grains - if you don't have giant/pearl couscous, you can use pearl barley, quinoa or orzo as substitutes.
- Gluten-free option - replace the couscous with quinoa, rice or cauliflower rice.
- Low-carb option - replace the couscous altogether and serve the meatballs and stew with cauliflower rice or roasted courgette noodles.
- Spices - paprika or sumac will add depth of flavour, and harissa will add a touch of heat, if you like.
- This aromatic lamb meatball and giant couscous stew recipe is easily adapted if you’re cooking for less people.
Frequently Asked Questions
Yes - you can substitute lamb with beef mince, turkey mince, or chicken mince. The flavour profile will change slightly, but it will still be delicious. Just be mindful of the fat content in the meat you choose and adjust cooking times accordingly.
Absolutely - to make a vegetarian version, replace the lamb meatballs with vegetarian meatballs made from ingredients like lentils, chickpeas, mushrooms, or tofu. You can also use plant-based minced meat for a similar texture.
To avoid mushy couscous, add the couscous towards the end of the cooking time, so it only absorbs as much liquid as needed. You can also cook the couscous separately and stir it into the stew just before serving.
Yes - this stew actually tastes even better the next day as the flavours have more time to develop. Simply keep the stew in the fridge and reheat it gently on the hob. If it thickens too much, add a splash of stock or water to loosen it up.
Yes - this stew freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat on the hob or in the microwave.
This stew is hearty enough on its own, but it pairs wonderfully with pitta bread, crusty bread or flatbread to soak up the flavourful sauce. You can also serve it with a simple green salad or roasted vegetables.
Yes - adding vegetables like carrots, courgette, or peppers will add extra nutrition and flavour to the stew. Just make sure to add harder vegetables, like carrots, earlier in the cooking process and softer vegetables at the end.
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HOW TO MAKE THIS AROMATIC LAMB MEATBALL AND GIANT COUSCOUS STEW
Ingredients
- half a 30g pack mint, leaves picked
- half a 30g pack flat leaf parsley, leaves picked
- 1 onion, grated
- zest and juice of half a lemon, plus extra if needed
- 35g dried breadcrumbs
- 50g dried apricots, finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- salt and freshly ground black pepper
- 500g lamb mince (20% fat)
- 1 tbsp olive oil
- 750ml vegetable or lamb stock (made using 1 stock cube or pot)
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 2 tbsp tomato purée
- 125g giant couscous (see Tips)
- 150g baby spinach
To serve (optional):
- pitta breads, lightly toasted
Instructions
- For the meatballs, finely chop a third each of the mint and parsley and add to a bowl with the onion, lemon zest, breadcrumbs, apricots, 0.5 tbsp each of ground cumin and coriander, seasoning and the lamb mince. Mix together until very well combined. Then, using wet hands, shape into about 48 bite-size meatballs.
- Heat half the oil over a medium heat in a non-stick sauté pan or casserole and brown half of the meatballs for about 3 to 4 minutes, shaking the pan occasionally to brown them all over. Remove to a dish and deglaze the pan with a little stock, scraping any caramelised bits from the bottom of the pan. Pour this over the browned meatballs. Brown the rest of the meatballs in the remaining oil. When ready, tip the first batch of meatballs back into the pan and add the remaining cumin and coriander as well as the paprika, cinnamon and tomato pureé. Stir to coat.
- Pour in the rest of the stock and bring to the boil, then add the giant couscous, some seasoning and cover the pan. Simmer for 10 minutes.
- Add the spinach, lightly season and stir gently to combine, re-cover and cook for a further 5 minutes. Chop the rest of the mint and parsley and add, along with the lemon juice, to taste. Ladle into shallow bowls to serve, along with lightly toasted pitta breads, if you like.
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Aromatic Lamb Meatball and Giant Couscous Stew
Equipment
Ingredients
- 15 g (⅓ cup) mint leaves picked
- 15 g (⅓ cup) flat leaf parsley leaves picked
- 1 onion grated
- zest and juice of half a lemon plus extra if needed
- 35 g (⅓ cup) dried breadcrumbs
- 50 g (⅓ cup) dried apricots finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- salt and freshly ground black pepper
- 500 g (1.1 lb) lamb mince (20% fat)
- 1 tbsp olive oil
- 750 ml (3 ¼ cups) vegetable or lamb stock (made using 1 stock cube or pot)
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 2 tbsp tomato purée
- 125 g (2 cups) giant couscous
- 150 g (5 cups) baby spinach
To serve (optional):
- pitta breads lightly toasted
Instructions
- For the meatballs, finely chop a third each of the mint and parsley and add to a bowl with the onion, lemon zest, breadcrumbs, apricots, 0.5 tbsp each of ground cumin and coriander, seasoning and the lamb mince. Mix together until very well combined. Then, using wet hands, shape into about 48 bite-size meatballs.
- Heat half the oil over a medium heat in a non-stick sauté pan or casserole and brown half of the meatballs for about 3 to 4 minutes, shaking the pan occasionally to brown them all over. Remove to a dish and deglaze the pan with a little stock, scraping any caramelised bits from the bottom of the pan. Pour this over the browned meatballs. Brown the rest of the meatballs in the remaining oil. When ready, tip the first batch of meatballs back into the pan and add the remaining cumin and coriander as well as the paprika, cinnamon and tomato pureé. Stir to coat.
- Pour in the rest of the stock and bring to the boil, then add the giant couscous, some seasoning and cover the pan. Simmer for 10 minutes.
- Add the spinach, lightly season and stir gently to combine, re-cover and cook for a further 5 minutes. Chop the rest of the mint and parsley and add, along with the lemon juice, to taste. Ladle into shallow bowls to serve, along with lightly toasted pitta breads, if you like.
Notes
- Alternative grains - if you don't have giant/pearl couscous, you can use pearl barley, quinoa or orzo as substitutes.
- Gluten-free option - replace the couscous with quinoa, rice or cauliflower rice.
- Low-carb option - replace the couscous altogether and serve the meatballs and stew with cauliflower rice or roasted courgette noodles.
- Spices - paprika or sumac will add depth of flavour, and harissa will add a touch of heat, if you like.
- This aromatic lamb meatball and giant couscous stew recipe is easily adapted if you’re cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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