Moroccan Lamb With CousCous

Ingredients:

1 Med Red Onion
3 Ripe Tomoatoes
small bunch Italian FreshParsley
1 Fresh Red Chile
8 Dried Apricots
Oilve Oil
small pat of Butter
Ground cumin
Sea Salt & Black Pepper
PineNuts
1 X 15 ounce Garbanzo beans
1 1/3 Cups of Quick-Cook Couscous
1 Lemon
1 tablespoon Balsalmic Vinegar
1/2 pound Lamb Leg
2/3 cup Natural Yogurt

Total Preparation Time: 45 Minutes

Calories Per Serving: 680 (1 cup of Couscous)

Step 1: Finely Chop Onion, Chop Tomatoe into chunks
Step 2: Roughley Chop Parsley and Stalks
Step 3: Finely Chop Apricots
Step 4: Put Frying pan on high heat, drizzle olive oil in pan
Step 5: Add apricots, onions, butter, cumin, salt, pepper, pine nuts
Steps 6: Add tomatoe, parsley, beans w/juice, 1/4 cup of water
Steps 7: While sauce is simmering, put Couscous into boiling water, just enough to cover the Couscous
Step8: Add lemon juice, salt & pepper, oil
Step 9: Mash up sauce with a spoon and add basalmic vinegar
Step 10: Get another frying pan really hot. Cut lambs into cubes and rub with cumin, salt & pepper
Step 11: Cook for 2 minutes on each side until brown

Serve Lamb over Couscous and sauce. Top with a dollop of yogurt.

Yogurt has not yet been added in the photo above.

Review: Delicious dish. Very filling and the garbanzo beans and dried apricot add additional flavor to every bite.