Serves a Crowd

Mediterranean Chili Over Lemon Butter Israeli Couscous

September 27, 2020
0 Ratings
Photo by LaraW
Author Notes

This dish served over israeli couscous incorporates the best ingredients of Mediterranean cooking. Think ground lamb simmered to perfection in a spiced tomato stew and then combined with chickpeas, spinach and creamy feta. Perfect as a weeknight meal or anytime when you are craving cozy comfort food. —LaraW

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4
  • 1 pound ground lamb
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1.5 teaspoons cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon oregano
  • 1 teaspoon harissa paste
  • 1/8 teaspoon cinnamon
  • 1 15 ounces can of chickpeas
  • 1 15 ounces can crushed tomatoes
  • 1 15 ounces can diced tomatoes, rinsed
  • 1 5 ounces bag of spinach
  • 6 ounces crumbled feta
  • 1 box of israeli couscous
  • 1 lemon, juiced
  • 1 tablespoon unsalted butter
  • Salt and pepper
In This Recipe
  1. Heat oil in a heavy bottomed skillet over medium high heat. Cook the ground lamb until cooked through. Season with salt and pepper. Remove from skillet and reserve in a separate bowl.
  2. In now empty skillet, add garlic and onion and cook until translucent. Then, add in the spices, cooking until fragrant (~2 minutes). Add the chickpeas and cook for 3 minutes more until starting to crisp.
  3. Add the can of crushed tomatoes and bring to a boil. Let simmer for 5-10 minutes. Then, add the diced tomatoes and cook for 5 minutes longer. Add the lamb back into the pot, stirring to combine. Let cook for another 5 minutes longer.
  4. Add the spinach one handful at a time, allowing each handful to wilt before adding another. Add the crumbled feta. Tossing to combine until feta has melted slightly.
  5. Meanwhile, cook the israeli couscous according to instructions on the box. Once cooked through, combine with the juice of one lemon and unsalted butter. Serve chili over couscous. Enjoy!

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