Serves: 4

Why this spice: Preserved lemon and Collected Foods Ras El Hanout give this lamb traybake bright North African lift without a long ingredient list.

Ingredients

• 2 lb boneless lamb leg or shoulder, cut into 1.5-inch chunks
• 2 tbsp olive oil
• 2 tbsp Collected Foods Ras El Hanout
• 1 tsp kosher salt
• 1 preserved lemon, rind chopped (pulp discarded)
• 1 red onion, cut into wedges
• 1 zucchini, thick half-moons
• 1 cup cherry tomatoes
• 1 cup couscous
• 1 1/4 cups boiling water or stock
• 2 tbsp butter or olive oil
• 1/4 cup chopped parsley

Directions

1. Heat oven to 400°F. Toss lamb with oil, Ras El Hanout, salt, and half the preserved lemon.
2. Spread lamb, onion, and zucchini on a sheet pan. Roast 20 minutes.
3. Add tomatoes, toss, and roast 15–20 minutes more until lamb is browned and just tender.
4. Meanwhile, put couscous in a bowl with remaining preserved lemon and butter. Pour boiling liquid over, cover 5 minutes, then fluff.
5. Fold parsley into couscous. Serve lamb and vegetables over the couscous with pan juices.

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