Moroccan Lamb Stew

By mistiwb

RR

Ingredients

• 2 tablespoons vegetable oil
• 3/4 pound lamb sausage, casing discarded
• 1 onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• One 14.5-ounce can diced tomatoes
• One 14.5-ounce can chickpeas, rinsed
• 2 tablespoons chopped parsley
• One 10-ounce box couscous

Preparation

Step 1

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook, stirring, until browned, about 7 minutes. Transfer to a bowl; discard the fat in the pan. Add the remaining 1 tablespoon oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the cumin and cinnamon and cook for 1 minute.

Add the tomatoes, chickpeas and 2/3 cup water to the pan and bring to a boil. Cook, stirring, until thickened, about 5 minutes. Lower the heat, stir in the sausage and parsley and simmer for 10 minutes.

Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.