Spicy Harissa Lamb Tagine with Couscous

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Harissa Lamb Tagine with Couscous

YOUR SOLIN GENERATED RECIPE

Spicy Harissa Lamb Tagine with Couscous

Simmered lean lamb and chickpeas in a spicy harissa-infused broth, served over fluffy whole wheat couscous for a meal that is deeply aromatic.

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NUTRITION

513kcal
Protein
53.2g
Fat
19.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Lean lamb leg

0.25 cup Canned chickpeas

2 tbsp Dry whole wheat couscous

1 tsp Extra virgin olive oil

1 tbsp Harissa paste

0.5 cup Low-sodium beef broth

0.5 cup Zucchini

0.25 cup Red onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium pot or tagine over medium-high heat.

  • 2

    Season the cubed lamb leg with sea salt, black pepper, and ground cumin, then sear in the pot until browned on all sides.

  • 3

    Add the chopped red onion and minced garlic to the pot, sautéing for 3 minutes until the onion is translucent and fragrant.

  • 4

    Stir in the harissa paste, diced zucchini, chickpeas, and beef broth, then bring the liquid to a gentle simmer.

  • 5

    Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lamb is tender and the sauce has thickened slightly.

  • 6

    While the lamb simmers, place the dry couscous in a small heat-proof bowl and pour 2 tablespoons of boiling water over it; cover and let stand for 5 minutes.

  • 7

    Fluff the couscous with a fork and serve the lamb tagine over the top, garnished with freshly chopped cilantro.

Spicy Harissa Lamb Tagine with Couscous

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Harissa Lamb Tagine with Couscous

YOUR SOLIN GENERATED RECIPE

Spicy Harissa Lamb Tagine with Couscous

Simmered lean lamb and chickpeas in a spicy harissa-infused broth, served over fluffy whole wheat couscous for a meal that is deeply aromatic.

NUTRITION

513kcal
Protein
53.2g
Fat
19.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Lean lamb leg

0.25 cup Canned chickpeas

2 tbsp Dry whole wheat couscous

1 tsp Extra virgin olive oil

1 tbsp Harissa paste

0.5 cup Low-sodium beef broth

0.5 cup Zucchini

0.25 cup Red onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium pot or tagine over medium-high heat.

  • 2

    Season the cubed lamb leg with sea salt, black pepper, and ground cumin, then sear in the pot until browned on all sides.

  • 3

    Add the chopped red onion and minced garlic to the pot, sautéing for 3 minutes until the onion is translucent and fragrant.

  • 4

    Stir in the harissa paste, diced zucchini, chickpeas, and beef broth, then bring the liquid to a gentle simmer.

  • 5

    Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lamb is tender and the sauce has thickened slightly.

  • 6

    While the lamb simmers, place the dry couscous in a small heat-proof bowl and pour 2 tablespoons of boiling water over it; cover and let stand for 5 minutes.

  • 7

    Fluff the couscous with a fork and serve the lamb tagine over the top, garnished with freshly chopped cilantro.