When I was younger, my parents made a version of this recipe with cubes of lamb meat and rice, and I would make life difficult by picking out the green beans because I "didn't like them." We all have stories like that, right? Luckily, times have changed, and I can fully enjoy the dish and the delicious, healthy green beans.
To cut down on cooking time for this version of the recipe, I used ground lamb instead of stew meat and I opted for couscous instead of rice, but feel free to use rice or Moroccan couscous instead. For extra flavor, the meat is seasoned with spices like turmeric and cumin and then finishes cooking in the tomato sauce along with the green beans.
Overall, the dish is very easy to make and the leftovers can be reheated and eaten throughout the week if you're just cooking for one or two.
- 1 ½ tablespoons olive oil
- ½ medium onion, thinly sliced (about 1/3 cup)
- Kosher salt and freshly ground black pepper
- 1 pound ground lamb
- 1 teaspoon ground turmeric
- ½ teaspon ground cumin
- 1 teaspoon cayenne pepper (optional)
- 1 (28-oz) can whole peeled tomatoes and their juices
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 cup water or homemade or store-bought low sodium chicken broth
- 6 ounces pearled couscous
- 2 tablespoons fresh juice from 2 limes
Heat the oil in 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring, until softened, 2 to 3 minutes. Add the lamb, breaking it apart with a spoon. Add the spices and cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
Add the tomatoes and allow to cook for a few minutes to soften, then gently break them apart with a potato masher. Add the green beans and the water or broth and bring the liquid to a simmer. Add the couscous, cover, and cook until the cous cous is cooked through, about 12 minutes, stirring occasionally. Season to taste with salt and pepper, stir in the lime juice, and serve.