Photo of Slow-cooker lamb couscous by WW

Slow-cooker lamb couscous

Total Time
45 min
15 min
30 min
Leg of lamb is popular for its rich, bold flavour, and slow cooking keeps it fantastically moist and tender in this couscous dish. Most slow cookers heat more evenly on Low, and most foods will be tastier with longer cooking, so that’s how we recommend cooking this stew. If you’re pressed for time, however, use the High setting and the stew should be done in 3–3 1/2 hours. Tossing the lamb in flour and getting a good sear before adding it to the slow cooker ensures the most flavor and a nice thickened broth develops full of Mediterranean goodness. Each of the six hearty servings has couscous and stew to ensure not a drop of the delectable broth is wasted. Try this dish for a weeknight meal or during the holiday season when family gathers to celebrate. Full hearts and stomachs will leaves smiles all around.


Uncooked lean and trimmed lamb leg(s)

2 pound(s), trimmed into 1-inch cubes

All-purpose flour

¼ cup(s)

Kosher salt

1½ tsp(s), or to taste

Black pepper

½ tsp(s)

Olive oil

2 tsp(s)

Uncooked leek(s)

3 medium, halved lengthwise and cut into 1 1/2-inch pieces, rinsed well

Uncooked baby carrots

1 pound(s), halved

Canned chicken broth

1 cup(s)

Dijon mustard

3 tbsp(s)


2 tbsp(s), minced

Garlic clove(s)

2 clove(s), large, finely chopped

Uncooked couscous

1 cup(s)


  1. Toss lamb with flour, 1 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Heat oil in large skillet over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to 4- or 5-quart slow cooker.
  2. Add leeks and carrots to slow cooker; stir to combine. Whisk broth, mustard, rosemary, and garlic in small bowl. Pour over lamb and vegetables; cover and cook on Low until lamb shreds easily with fork, about 6 hours.
  3. Prepare couscous according to package directions.
  4. Stir remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper into stew. Garnish with parsley (if using). Divide couscous and stew among 6 plates or bowls.
  5. Serving size: 1 cup stew and 1/2 cup couscous


Note from Chef Eric: When I was training in Paris, a restaurant in my predominantly immigrant neighborhood gave out free lamb couscous to all the residents every Sunday. To this day, it personifies community and comfort to me.