couscous lamb recipes slow cooked Feb 08, 2023

I’m not sure how I could live without my slow cooker! Whilst it does take some organisation in that you need to think ahead to put it on, the time it saves at that chaotic late afternoon scramble to pull something together for dinner makes it well worth it. Not to mention the aroma that fills your house throughout the day and that smug feeling when you open the lid to a perfectly cooked meal that took minimal effort. So I don’t think I need to say more to convince you to give this one a go! Here I have served it with a salad but the options are endless for serving up this beautifully tender, pull apart lamb.

Serves 4-6


Lamb shoulder

2 tablespoons Morrocan Spice (to make your own: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon, ½ teaspoon ginger, 1/2 teaspoon turmeric, 1 teaspoon salt)
2 tablespoons extra virgin olive oil
1-1.2kg lamb shoulder (bone in or out)
1 cup bone broth or stock
1 x red onion, sliced
3 x garlic cloves, sliced


1 x butternut pumpkin, cut into cubes
1 1/2 cups cous cous
1 heaped cup cherry tomatoes, halved
4 x handfuls baby spinach (or any leafy greens)
1 x handful parsley
1/3 cup pine nuts, toasted
Juice of 1/2 lemon

Harissa Yoghurt

Harissa paste

*If you don’t have harissa paste you can use an chilli sauce or chilli flakes instead


8 HOURS EARLIER: For the lamb, combine the spices and oil and rub over the lamb coating well. Place in the slow cooker with the broth, onion and garlic and cook on low for 8 hours.

Preheat the oven to 180°C. Drizzle the pumpkin cubes in some extra virgin olive oil and bake for 30-40 minutes or until the skin is browning. Meanwhile place the cous cous in a bowl and cover by 0.5cm with boiled water from the kettle. Cover the bowl with a tea towel and leave for 10 minutes before fluffing with a fork.

In a salad bowl combine the cous cous, pumpkin, tomatoes, spinach, parsley and pine nuts. Drizzle with some extra virgin olive oil and lemon juice.

For the harissa yoghurt, add the yoghurt to a small bowl, top with a teaspoon of harissa paste and swirl through the yoghurt. Serve the lamb with the salad and yoghurt or with whatever your heart desires :)

Looking for some more dinner ideas?
Try these favourites below:


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