INGREDIENTS

• 2 Tbsp extra-virgin olive oil

• 1 cup diced white or yellow onion

• 1 cup diced celery

• 1 cup diced carrots

• 2 piece fresh ginger, peeled and cut into thin matchsticks 

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 1 tsp ground smoked sweet paprika 

• ¼ tsp ground cayenne

• 1 lb ground American lamb

• 1 cup couscous 

• Fine sea salt

• 1 ¼ cup low-sodium vegetable, beef broth or water 

• Fine sea salt

• 1 Tbsp fresh lemon juice

• ¼ cup chopped flat-leaf parsley, leaves and tender stems

DIRECTIONS

Heat the oil over medium-high heat in a large stainless-steel saucepan or a Dutch oven. Add the onion, celery, and carrots and sauté until they just start to soften and turn brown, 4 to 5 minutes. Stir in the ginger, cumin, red pepper flakes, paprika, and cayenne and cook until fragrant, 30 to 45 seconds. 

Break the ground lamb into small chunks and add it to the saucepan, sauté until the meat turns brown, 3 to 4 minutes and is completely cooked. 

Stir in the couscous and broth, season with salt, and bring to a boil over high heat. Remove from the heat and cover with a lid, and let stand for 5 minutes. Remove the lid and fluff with a fork. Drizzle with lemon juice and garnish with the parsley. Serve hot or warm. 

Note: The USDA recommends cooking ground lamb to 160 degrees