Quinoa & CouscousMoroccanEasy

Instant Pot Lamb and Chickpea Couscous Stew

Name: Instant Pot Lamb and Chickpea Couscous Stew
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 lb (900 g) boneless lamb shoulder, trimmed of thick fat, cut into 1½-inch (4 cm) cubes; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; 1 large (250 g) yellow onion, finely chopped; 4 cloves (12 g) garlic, minced; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 tbsp (32 g) tomato paste; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 2 tsp (5 g) sweet paprika; 1 tsp (3 g) ground turmeric; 1 tsp (3 g) ground cinnamon; 1 3-inch (7.5 cm) stick (3 g) cinnamon stick; 1 cup (240 ml) low-sodium chicken or lamb broth; 1 cup (245 g) canned crushed tomatoes; 1 tbsp (20 g) honey; 3 medium (300 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks; 1 can (15 oz) (250 g) canned chickpeas, drained and rinsed (about 1½ cups drained); ½ cup (75 g) dried apricots, quartered (optional); 1 tbsp (15 ml) fresh lemon juice; ¼ cup (10 g) fresh cilantro, roughly chopped, for serving; 1½ cups (270 g) medium couscous; 1½ cups (360 ml) boiling water, freshly boiled; 1 tbsp (14 g) unsalted butter, cut into small pieces; ¼ tsp (1½ g) fine salt

From the MyKitchenBank Kitchen

Fall-apart lamb shoulder, sweet carrots and creamy chickpeas simmer in a warmly spiced Moroccan-style tomato broth with cinnamon, then get ladled over fluffy steamed couscous. The pressure cooker does the slow work in about an hour and a half of mostly hands-off time.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 20 min
Total: 1 hr 55 min
Makes: About 9 cups stew plus couscous (6 generous servings)

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Ingredients

6 servings

For the stew
2 lb (900 g) boneless lamb shoulder, trimmed of thick fat, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil
1 large (250 g) yellow onion, finely chopped
4 cloves (12 g) garlic, minced
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 tbsp (32 g) tomato paste
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
2 tsp (5 g) sweet paprika
1 tsp (3 g) ground turmeric
1 tsp (3 g) ground cinnamon
1 3-inch (7.5 cm) stick (3 g) cinnamon stick
1 cup (240 ml) low-sodium chicken or lamb broth
1 cup (245 g) canned crushed tomatoes
1 tbsp (20 g) honey
3 medium (300 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
1 can (15 oz) (250 g) canned chickpeas, drained and rinsed (about 1½ cups drained)
½ cup (75 g) dried apricots, quartered (optional)
1 tbsp (15 ml) fresh lemon juice
¼ cup (10 g) fresh cilantro, roughly chopped, for serving
For the couscous
1½ cups (270 g) medium couscous
1½ cups (360 ml) boiling water, freshly boiled
1 tbsp (14 g) unsalted butter, cut into small pieces
¼ tsp (1.5 g) fine salt

Equipment (6)

6-quart (5.7 L) Instant Pot or other electric pressure cooker
Large bowl for seasoning the lamb
Heatproof medium bowl with a lid or plate (for the couscous)
Kettle or small saucepan for boiling water
Wooden spoon
Fork for fluffing couscous

Steps

Before you start

This recipe is written for a 6-quart (5.7 L) Instant Pot. In an 8-quart, use the same amounts but expect pressure to take a few minutes longer to build.
Trim any thick, hard pieces of fat from the lamb, but leave thin fat and connective tissue; they melt into the sauce.
Open and drain the canned chickpeas, and cut the carrots and apricots before you start so the finishing steps go smoothly.
Timing: about 115 minutes total, including about 12 minutes for pressure to build and a 15-minute natural release.

1
Season the lamb
- Pat the lamb cubes dry with paper towels.
- In a large bowl, toss them with the kosher salt and black pepper until evenly coated.
- Chop the onion, mince the garlic and grate the ginger.
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Ready when: Lamb looks dry on the surface and is evenly speckled with salt and pepper.
Tip: Dry meat browns; wet meat steams and turns gray.
2
Sear lamb in batches
- Select Sauté on High on the Instant Pot and let the pot heat for 2 minutes.
- Add 1 tablespoon of the olive oil.
- Brown half of the lamb in a single layer for 4 to 5 minutes, turning once or twice.
- Transfer to a plate and repeat with the remaining oil and lamb.
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Ready when: Most sides of each cube are deeply browned and release easily from the pot.
Tip: Don't crowd the pot. Overcrowding steams the lamb instead of browning it, which means less flavor.
3
Toast aromatics and spices
- Press Cancel, then Sauté on Medium.
- Add the onion to the browned bits in the pot and cook, stirring, for 3 minutes until softened.
- Add the garlic, ginger, tomato paste, cumin, coriander, paprika, turmeric and ground cinnamon.
- Stir constantly for 1 minute until fragrant and the paste darkens slightly.
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Ready when: Onion is soft and translucent and the spices smell toasty, not burnt.
Tip: If spices stick or darken too fast, splash in 2 tablespoons of the broth.
4
Deglaze and combine
- Pour in the broth and scrape the bottom of the pot thoroughly with a wooden spoon to lift every browned bit.
- Stir in the crushed tomatoes and honey.
- Return the lamb and any juices from the plate to the pot, then tuck in the cinnamon stick.
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Ready when: The bottom of the pot is completely clean with no stuck bits.
Tip: Scraping the bottom is essential. Stuck bits can trigger the 'Burn' warning during pressure cooking.
5
Pressure cook the lamb
- Press Cancel.
- Lock the lid, set the valve to Sealing, and select Pressure Cook (Manual) on High for 35 minutes.
- The pot takes about 12 minutes to come to pressure before the countdown begins.
- When the timer ends, let the pressure release naturally for 15 minutes, then carefully move the valve to Venting to release any remaining steam.
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Ready when: Lamb is tender and a cube pulls apart easily with a fork (about 195°F / 90°C inside).
Tip: A natural release keeps the meat tender; a quick release can make it tough and stringy.
6
Add vegetables and simmer
- Open the lid, away from your face.
- Remove the cinnamon stick.
- Stir in the carrots, chickpeas and dried apricots (if using).
- Select Sauté on Medium (not High) and bring to a gentle simmer.
- Cook, uncovered, for 12 minutes, stirring occasionally, until the carrots are tender and the sauce thickens slightly.
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Ready when: A fork slides into a carrot chunk with little resistance and the sauce coats the back of a spoon.
Tip: Adding the carrots and chickpeas after pressure cooking keeps them intact instead of mushy.
7
Steam the couscous
- While the stew simmers, put the couscous, fine salt and butter in a heatproof medium bowl.
- Pour in the boiling water, stir once, cover tightly with a lid or plate, and let it sit for 5 minutes.
- Fluff with a fork, breaking up any clumps.
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Ready when: All the water is absorbed and the grains are tender, separate and fluffy.
Tip: Don't stir during the rest; steaming undisturbed gives light grains.
8
Finish the stew
- Press Cancel.
- Skim any excess fat from the surface with a spoon.
- Stir in the lemon juice, then taste and add a pinch more salt if needed.
- Let the stew sit for 2 minutes to settle.
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Ready when: Flavor tastes balanced: savory, lightly sweet and bright from the lemon.
Tip: Add lemon juice at the end; its brightness fades if it cooks for long.
9
Serve
- Mound about ¾ cup of couscous in each of six shallow bowls.
- Ladle the lamb, vegetables and sauce over and around it.
- Scatter with the cilantro and serve hot.

Good to know

Tips

Browning the lamb in batches builds the deep savory base of the stew, so don't skip it.
Use medium couscous for the best texture; instant fine couscous gets gummy.
If the stew is too thin at the end, simmer on Sauté for 5 more minutes; if too thick, stir in a splash of hot water.
Add a spoonful of harissa at the table for heat.

Make ahead

The stew tastes even better made 1 to 2 days ahead. Complete the recipe through the finishing step, cool, and refrigerate. Make the couscous fresh just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store stew and couscous separately in airtight containers for up to 4 days. Freezer: freeze the stew (without couscous) for up to 3 months and thaw overnight in the fridge. Reheat the stew in a pot over medium-low heat, adding a splash of broth or water, until steaming hot (165°F / 74°C). Reheat the couscous covered in the microwave with 1 tablespoon of water per cup.

Substitutions

boneless lamb shoulder → bone-in lamb shanks or beef chuck. Beef chuck cut in 1½-inch cubes uses the same time. For bone-in cuts, use about 3 lb (1.35 kg) and add 5 minutes of pressure time.
medium couscous → pearl (Israeli) couscous or cooked rice. Pearl couscous should be simmered in the stew liquid or boiled for about 8 minutes; rice should be cooked separately.
dried apricots → raisins or chopped dates. Use the same quantity; they add a similar sweetness.
canned chickpeas → white beans (cannellini). Use one drained 15-oz can; they heat through in the same simmer time.

chickpeas couscous dinner instant pot lamb moroccan one pot stew

Steps

Season the lamb

Sear lamb in batches

Toast aromatics and spices

Deglaze and combine

Pressure cook the lamb

Add vegetables and simmer

Steam the couscous

Finish the stew

Serve

Good to know

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