{"id":81,"date":"2026-02-22T23:25:41","date_gmt":"2026-02-22T23:25:41","guid":{"rendered":"https:\/\/recipes4thecook.com\/lamb-and-sausage-couscous"},"modified":"2026-02-22T23:25:41","modified_gmt":"2026-02-22T23:25:41","slug":"lamb-and-sausage-couscous","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/sausage\/blog\/2026\/02\/22\/lamb-and-sausage-couscous\/","title":{"rendered":"Lamb And Sausage Couscous"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

3 lb lamb shoulder cut into 2-in – cubes
\n 1\/2 t salt,or to taste
\n 1 black pepper,Freshly Ground
\n 1 T olive oil
\n 1 md onion,quartered
\n 4 md carrots,peeled and cut into – 1\/2-inch pieces
\n 2 celery stalks cut into 4 -pieces
\n 1\/4 c tomato paste
\n 3 T all-purpo<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and
\npepper as desired. Heat the oil in a large covered casserole or Dutch
\noven over high heat on top of the stove. Add the meat, without
\ncrowding, in batches if necessary, and brown well on all sides.
\nRemove pieces to a plate as they are done and reserve. Repeat until
\nall meat is browned. Do not pour off fat. Replace the casserole over
\nmedium heat. Add the onion, carrots, celery and tomato paste. Cook,
\nstirring occasionally, 5 minutes. Use your spoon to loosen and
\ndissolve the brown bits stuck to the bottom of the casserole. Add
\nflour and cook, stirring, an additional minute. Add wine, meat (and
\nany juices on the plate), stock, cayenne and cumin. Cover, bring to a
\nboil and place in the oven for 1 1\/4 hours, or until meat is tender.
\nMeanwhile, combine sausage and zucchini in an ovenproof dish, cover
\nand place in the oven until sausages are cooked, about 20 minutes.
\nFollow directions on the back of the box and cook the couscous.
\nRemove stewed lamb and the sausage\/ vegetable mixture from the oven.
\nUsing a slotted spoon, remove the meat from the sauce and place it in
\na serving bowl. Pour off and discard any excess fat from the sausages
\nand add sausages and vegetables to the lamb. Pour the thin gravy
\nthrough a fine strainer into the serving bowl and discard the
\nvegetables and spices that remain in the strainer. To serve, place
\nthe couscous in another serving dish. Pour the broth into a pitcher
\nor soup tureen. Encourage guests to place couscous in their soup
\nbowl, top with the meat and vegetables and moisten with soup.
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)<\/p>\n","protected":false},"excerpt":{"rendered":"

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