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Road to Morocco Lamb With Pine Nut Couscous

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“Courtesy Rachel Ray. I haven't tried it yet, but it looks delicious!!”

Ingredients Nutrition


  1. Place lamb in a food storage bag.
  2. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag.
  3. Shake evenly and coat the lamb pieces in the spices.
  4. Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra virgin olive oil, 3 turns of the pan, then the lamb.
  5. Sear the lamb and caramelize the meat all over, 5-7 minutes. Add the onions and garlic and cook 5 minutes more.
  6. Add the dates and 2 cups chicken stock to the pan and cover. Cook 7-8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
  7. During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups chicken stock and bring to a boil.
  8. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
  9. Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

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