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Moroccan Lamb with Couscous

this recipe has been submitted for play in zwt9 - morocco. recipe from cookbook: the complete illustrated book of herbs. ras el hanout is a mococcan mixture of 20 or more spices and herbs that usually includes cinnamon, cloves, lavender, orris root, cloves and turmeric. i have not tried this because it contains ingredients that i am allergic too, but it sounds wonderful. posted here for you to try.

complex14 ingredients11 preparation steps
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Ingredients

  • slivered almonds
  • butter
  • garlic cloves
  • chicken stock
  • saffron thread
  • quick-cooking couscous
  • ras el hanout spice mix
  • olive oil
  • lamb backstraps
  • red peppers
  • zucchini
  • canned chick-peas
  • fresh mint leaves
  • fresh coriander leaves

Preparation

  1. 1toast almond slivers in dry frying pan over medium heat , tossing until golden
  2. 2transfer to a small bowl , cool before using
  3. 3melt butter in large saucepan , saute garlic until softened
  4. 4add stock and saffron , bring to a boil
  5. 5stir couscous through boiling stock , remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed
  6. 6using a fork , seperate the couscous grains
  7. 7preheat grill to medium , rub sersoning and oil into lamb , grill 3 - 4 minutes per side , or until cooked to your liking
  8. 8remove from grill and set aside to rest , keep meat warm until needed
  9. 9cook red peppers and zucchini on grill for 2 - 3 minutes per side
  10. 10toss red peppers , zucchini , chickpeas and herbs through the warm couscous , top with sliced lamb and sprinkle with the almonds
  11. 11enjoy !