Kitchen Supplies;

  • Sieve
  • Small bowl
  • Large pot
  • Small pot

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


3/4 cup red lentils

2 carrots, loose

2 cups tomatoes, grape

2 cloves garlic

1 onions, yellow

1 orange, valencia

1 tbsp. biodynamic extra virgin olive oil

1 tbsp. moroccan spice mix (cumin, ginger, coriander, cinnamon, turmeric)

6-8 oz. ground lamb

2 1/2 + 3/4 cups water

to taste salt & pepper

1/2 cup couscous

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Prepare the Ingredients
•• Rinse and drain the lentils in a sieve.
• Rinse and dice the carrots, parsley, and grape tomatoes.
• Mince the garlic and dice the onion.
• Cut the orange in half and squeeze the juice into a small bowl.

Cook the Lamb
• Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until tender and fragrant, about 2-3 minutes.
• Add the Moroccan Spice Mix and stir. Add the lamb and cook until lightly browned, stirring occasionally, about 4-5 minutes.

Make the Harira
• Add the carrots and grape tomatoes to the large pot and stir to incorporate.
• Add 2 ½ cups water, the orange juice, and red lentils. Season with salt and pepper to taste, and give everything another stir.
• Bring the mixture to boil and then reduce the heat to simmer. Cover and cook for 20-25 minutes, until your desired consistency is achieved.

Make the Couscous
• While the Harira is simmering, bring ¾ cups of water and a pinch of salt to boil in a small pot. Add the couscous, stir, cover, and remove from heat.
• Let the couscous steam until the water is absorbed, about 5-7 minutes. Fluff the couscous with a fork.

Bring It All Together
• Evenly divide the couscous between two bowls.
• Top with the Moroccan Lamb Harira and garnish with fresh parsley to serve!