Road to Morocco Lamb With Pine Nut Couscous

Submitted by ShortyBond

"Courtesy Rachel Ray. I haven't tried it yet, but it looks delicious!!"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 1⁄2 lbs boneless leg of lamb, cut into bite size pieces
• 1 tablespoon grill seasoning
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 1⁄2 teaspoons coriander
• 1 teaspoon paprika
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 3 tablespoons extra virgin olive oil
• 2 medium onions, thinly sliced
• 3 garlic cloves, chopped
• 20 -24 pitted dates, halved (about 1 cup)
• 1 quart chicken stock
• 2 tablespoons butter
• 3 tablespoons pine nuts
• 2 cups couscous
• 2 scallions, chopped

directions

1. Place lamb in a food storage bag.
2. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag.
3. Shake evenly and coat the lamb pieces in the spices.
4. Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra virgin olive oil, 3 turns of the pan, then the lamb.
5. Sear the lamb and caramelize the meat all over, 5-7 minutes. Add the onions and garlic and cook 5 minutes more.
6. Add the dates and 2 cups chicken stock to the pan and cover. Cook 7-8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
7. During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups chicken stock and bring to a boil.
8. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
9. Serve lamb over couscous in shallow dishes and garnish with chopped scallions.