Zesty Mediterranean One-Pan Couscous with Spiced Lamb and Vegetables

Ingredients

• 1 pound ground lamb
• 1 cup couscous uncooked
• 2 cups chicken broth low-sodium
• 1 large red bell pepper diced
• 1 medium zucchini chopped
• 1 cup cherry tomatoes halved
• 1 small red onion sliced
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• to taste salt and black pepper
• 1/4 cup fresh parsley chopped
• 1/4 cup feta cheese crumbled
• 1 lemon juice freshly squeezed

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground lamb, season with salt and black pepper, and cook until browned, about 5-7 minutes. Remove the lamb from the skillet and set aside.
2. 2 In the same skillet, add the remaining tablespoon of olive oil. Add the red onion and garlic, and sauté until the onion is translucent, about 2-3 minutes.
3. 3 Add the red bell pepper and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. 4 Stir in the cherry tomatoes, ground cumin, ground coriander, paprika, and ground cinnamon. Cook for another 2 minutes until the spices are fragrant.
5. 5 Pour in the chicken broth and bring it to a simmer. Stir in the couscous, cover the skillet, and remove from heat. Let it sit for 5 minutes, allowing the couscous to absorb the broth.
6. 6 Fluff the couscous with a fork and stir in the cooked lamb. Drizzle with lemon juice, and garnish with fresh parsley and crumbled feta cheese before serving.