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Tunisian Lamb Tagine with Toasted Almonds and Couscous

Tunisian Lamb Tagine with Toasted Almonds and Couscous Recipe

  • 2 pounds lamb cubes for stew
  • Kosher salt
  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound parsnips (about 5), peeled and cut into 1-inch chunks
  • 2 large sweet potatoes, peeled and cut into 1 ½-inch chunks
  • 2 celery ribs, cut into 1-inch-thick slices
  • 2 onions, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin, preferably ground from whole seeds toasted in a dry skillet
  • 1 tablespoon ground coriander
  • ½ teaspoon ground allspice
  • 1½ cups beef broth
  • 1 can (about 15 ounces) diced tomatoes, with their juice
  • 1 teaspoon coarsely ground black pepper
  • 1 cinnamon stick, about 3 inches
  • 1 dried red chile pepper
  • ¼ cup ground toasted almonds  
  • Juice and finely grated zest of ½ lemon
  • 2½ cups water
  • 2 cups couscous
  • ¼ cup chopped fresh Italian (flat-leaf) parsley or fresh cilantro, or a mixture of the two
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 498kcal (25%)
Total Fat 15g (23%)
Saturated Fat 3g (17%)
Cholesterol 73mg (24%)
Total Carbohydrate 59g
Dietary Fiber 8g
Sugars 7g
Protein 32g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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