Search results for
magazine moroccan lamb kebabs with golden couscous
Filter Results
Sort By:
Recipes
(27)

Easy
5.0
(5)

Recipes
At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.
4.0
(4.1)

Recipes
4.0
(4.02)

Easy
Recipes
4.3
(4.28)

Easy
2.0
(2)

5.0
(5)

Recipes
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
5.0
(5)

2.3
(2.3)
Articles
(64)

Culture
The Bon Appétit Test Kitchen

techniques
If you're like me and you still have to work while the kids are out of school, Summer is hectic. That's when recipes like this come in handy.
Chris Hall

Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge

techniques
I had purchased a mini Weber, received permission from my landlords to grill in the driveway, and invited my entire book club over to enjoy the fruits of my labor. And then, L.A. weather did the unthinkable.
Bridget Moloney

Culture
Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
Joanna Sciarrino

Restaurants
Parisian life is fueled by endless combinations of fire-grilled meat, crisp vegetables, and bright sauce folded into pliable bread. These versions are a cut above the rest.
Lindsey Tramuta
Videos
(326)

icon
Bon Appétit joins Chef Meherwan Irani in the heart of Old Delhi to try one of India’s most legendary dishes: the seekh kebab. At Bismillah Kebab Point, ground goat meat is seasoned with fresh spices, hand-skewered, and cooked over a blazing charcoal sigri in minutes. Sold nonstop late into the night, these mutton and chicken kebabs are smoky, delicate, and have become a holy grail of Indian street food.

icon
Join Bon Appétit associate food editor Rachel Gurjar as she makes lamb keema tacos. Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff samosas and naan. In this recipe it's used as a taco filling - fragrant with ground lamb, tomatoes, onions, garlic, and spices.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions

icon
Throw out the instant cous cous and learn how to make it the traditional way with senior food editor Andy Baraghani. Cous cous is a staple dish in Northern Africa, and it takes a lot of love and patience to make it the right way. Spiced broth and brown butter pull together this fluffy cous cous that can stand alone or be part of a salad or dish.
Check out the full recipe here: http://weightloss-tricks.today/recipe/spiced-and-steamed-couscous-with-brown-butter%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA eLmdvd ad ad--read-more">

icon
Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.

icon
We're back with a smokin' new episode of It's Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won't want to miss.
A disclaimer: Although we all enjoy the discoveries that come with Brad's unique experiments in the kitchen, if you’re inspired to create your own version at home be sure to follow a tried and tested recipe so your preparations line up with food safety standards.

icon
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">

