Couscous with Lamb and Olives - California Ripe Olives
Experience the perfect blend of mild olive flavor and buttery texture with California Olive Committee's traditionally cured olives—enjoy as a snack or in recipes, loved by families and foodies.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds boneless, lamb stew meat, cut into 1-inch chunks
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon hot paprika
- 1/4 (1 oz.) cup garlic cloves, quartered
- 3 cups brown stock
- 1/3 cup red wine
- 1/4 cup dried currants
- 2 cups carrots, diced (1-inch)"
- 1 cup California Black Ripe Olives, whole, pitted
- 1 1/3 cups Israeli couscous*
- 1/4 cup chopped parsley
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