Recipe of the Week: Pip’s Moroccan Lamb and Couscous Soup

From Pip’s column in Triathlete magazine

Warming, comforting and filling food doesn’t have to be heavy. Moroccan lamb and couscous soup is a favorite in my family. It is a satisfying dinner that is hearty, healthy and delicious. It’s simple to make and takes very little preparation time. It is also great for freezing or for taking in a thermos to work. And it is open to interpretation—substitute your favorite or readily available vegetables, and while I wouldn’t make it with anything other than lamb (yep, I am an Aussie!) you could try using cubed beef. This will make a big pot, at least 10 generous servings, so invite some friends or freeze some for another day.

Moroccan Lamb and Couscous Soup

2 tablespoons olive oil

2.2 pounds (1 kg) cubed lamb

2 Spanish onions, chopped

4 cloves garlic, crushed

2 tablespoons ground coriander

2 tablespoons ground cumin

1 teaspoon chili powder (to taste—add more of less if you want)

2 teaspoons sweet paprika

28 ounces (800g) crushed or chopped tomatoes

2 medium-sized carrots, chopped into bite-sized pieces

1 sweet potato, chopped into bite-sized pieces (or pumpkin)

1 cup green peas or broccoli florets

2 15-ounce (440g) cans of chickpeas

34 ounces (1L) chicken stock

3.5 ounces (100g) couscous

1 bunch continental parsley, chopped

1 bunch mint, chopped

juice of 2 lemons

yogurt to serve

Directions

In a large pot, heat the oil and sauté the onions until soft. Add the garlic and spices and cook a few minutes until fragrant. Add the lamb and stir though onion mixture, and then add tomatoes and stock. Bring to a simmer, cover with a lid and let it cook gently for about an hour. Add the veggies and—if it is needed—a cup or so of water (so everything is covered) and continue to cook gently for about 45 minutes. Add the chickpeas and stir through to heat. Add the couscous and peas and let sit for 5 minutes until both are tender and warmed through. Stir through the herbs and serve with a dollop of the yogurt.

This soup makes a fantastic meal by itself—high in protein and carbohydrates as well as nourishing vitamins but is also great served with some accompanying pita or flat bread, warmed through in the oven.