Moroccan Lamb Belly with Roasted Vegetable Couscous

Hoop Creek Lamb and Rodney Fugate brought Lamb Belly to Whitt’s Place and Whitt challenged me to come up with something tasty. I love Moroccan flavors with Lamb, so I put together this recipe. It’s got a little chopping, but, otherwise it’s pretty easy to put together. And it will look impressive on your table!


  • Lamb Belly, trimmed and cut into pieces.
  • Spice Blend
  • Pearl Couscous
  • Chicken Stock
  • 1 Can Chickpeas, drained
  • 1 Sweet Potato, peeled and cut into bite-sized pieces
  • 2 Zucchini Squash, cut into small chunks
  • 1 Red Onion, chopped into small chunks
  • 1/2 Cup Feta Cheese
  • 1/4 Cup Chopped Mint 
  • 1/4 Cup Chopped Cilantro

Moroccan Spice Blend

  • 2 tablespoons brown sugar
  • 4 teaspoons paprika
  • 4 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • ½ teaspoon cayenne (or more to taste)


Generously season the lamb with the spice blend. Set aside.
Cook 2 cups of the pearl couscous according to the package directions, but use stock instead of water for added flavor.
Meanwhile, add the zucchini, onion, sweet potato, and chickpeas to the air fryer, then sprinkle with the same spice blend (a few tablespoons) and spray with cooking spray or drizzle with oil.
Roast for 10-15 mins or so in the air fryer on 400.
Heat your Blackstone or cast iron skillet to medium, add your oil of choice (I used avocado oil), and the lamb belly pieces. Cook slowly and on medium to render the fat. This will take about 15 minutes, and the lamb will start to brown and be super tender.
Add the veggies to the couscous, along with the chopped mint and cilantro.
To serve, add the vegetable couscous to a shallow bowl. Top with the lamb pieces and sprinkle with feta cheese.
This has amazing flavor, so be generous with the spice seasoning!