Spiced Lamb with Black Lemon and Ginger Couscous

This dish features succulent lamb marinated with aromatic spices, paired with fluffy couscous infused with the tangy essence of black lemon and the warmth of dried ginger. The combination creates a delightful balance of flavors and textures, making it a perfect centerpiece for any meal. The dish is wholesome and satisfying, ideal for a hearty dinner.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 black lemon, ground into powder
• 1 tablespoon dried ginger
• 1 cup couscous
• 1 1/4 cups chicken or vegetable broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup almonds, toasted and chopped
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine olive oil, cumin, coriander, smoked paprika, salt, black pepper, ground black lemon, and dried ginger. Add the lamb chunks and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Preheat your oven to 350°F (175°C). Place the marinated lamb in a roasting pan and cover with foil. Roast for 1.5 to 2 hours, or until the lamb is tender and easily pulls apart.
3. While the lamb is roasting, prepare the couscous. In a saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. Add the lemon zest, lemon juice, chopped parsley, and toasted almonds to the couscous. Season with salt and pepper to taste.
5. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before serving.
6. Serve the spiced lamb over a bed of ginger-infused couscous, garnished with additional parsley if desired.