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 teaspoon ground cinnamon
• to taste salt and black pepper
• 1 cup fresh parsley, chopped
• 1 cup feta cheese, crumbled
• 1 lemon juice, freshly squeezed

Method

1. 01
   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. 02
   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. 03
   Add the red bell pepper and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. 04
   Stir in the cherry tomatoes, ground cumin, ground coriander, paprika, and ground cinnamon. Cook for another 2 minutes until the spices are fragrant.
5. 05
   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. 06
   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.