Moroccan Lamb and Vegetable Couscous
This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. Generally speaking, couscous isn't really spicy (though harissa, the traditional, fiery chile-garlic North African condiment, can add a bit of a bite), which means it can partner well with a rich, firmly structured red wine such as Merlot. More Lamb Recipes
The lamb stew can be made through Step 4 and refrigerated for up to 3 days; reheat gently. Make the couscous just before serving.
The stew can partner well with a rich, firmly structured red wine such as Merlot from Sonoma County.