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Moroccan lamb and couscous soup

Serves: 4 people
Prep time:

Skill Level:Medium


  • 1 tbs oil
  • 1 tbs Moroccan seasoning
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1L (4 cups) Campbell’s Real Stock- Beef
  • 250g lamb backstrap or fillet, thinly sliced
  • ½ cup couscous
  • 1 tbs fresh mint, chopped
  • 2 cups baby spinach 
  • Greek style natural yoghurt, to serve (optional)


  1. Place oil in a large non- stick pan. Add Moroccan seasoning, onion, and garlic, cook for 1 minute. Add Campbell’s Real Stock and bring to the boil. Reduce heat to a simmer, add lamb and cook for 2 minutes.
  2. Stir through couscous, mint and spinach. Cook for a further minute or until lamb is just cooked, then serve immediately topped with a dollop of yoghurt, if desired.