This was an absolute hit at our house, and is now in my keeper file. I used a leg of lamb steak cut into chunks. Being in Texas the ingredient "fresh or bottled" chili wasn't terribly descriptive or useful - that covers a lot of potential options here, from mildest to killer hottest. I ended up using cayenne pepper "to taste" As a garlic lover I plan to revisit the couscous part of the recipe at some point in the future. This time, because of the spiciness of the lamb, I went with a "safer" approach, and made the Herbed Israeli Couscous #332670 without the tarragon and rosemary.
I can not sing the praises of this dish enough! Apart from the fact that from start to finish took 20 minutes, it was absolutely delicious. The spices were a perfect blend, although I wasn't sure about the yogurt it was the PERFECT addition. The spices on the lamb were fantastic. I didn't have time to marinade it, but I added some olive oil to make it easier to spread. This was the perfect meal for a quick after work dinner or when you need a DELICIOUS meal quickly. Can't recommend it highly enough. (Reviewed for Spring PAC 2007)
Delicious! Yet easy. My husband & I loved it. Few changes: I added the marinade ingredients to olive oil and coated the shoulder lamb chops I had with that, and grilled in the oven. Also added a little sliced red bell pepper and zucchini drizzled with the marinade, too. I substituted chopped dried apricots for the peas and garlic, and butter for the oil.
We enjoyed this, but I would have liked the marinade to be seasoned with salt and pepper, and I would add fresh coriander, cumin and spring onion to the couscous to give it a bit more oomph next time. My couscous seemed to need more liquid than the 2 cups stated too.