Road to Morocco Lamb with Pine Nut Couscous

Name: Road to Morocco Lamb with Pine Nut Couscous
Yield: 4 servings
Ingredients: 2 1/2 pounds boneless leg of lamb cut in bite-size pieces; 1 rounded tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning, a rounded palmful; 2 teaspoons ground cumin, 2/3 palmful; 1 1/2 teaspoons ground coriander, 1/2 palmful; 1 1/2 teaspoons paprika, 1/2 palmful; 1 teaspoon turmeric, 1/3 palmful; 1/2 teaspoon cinnamon (eyeball it in your palm); 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 2 medium onions, thinly sliced; 3 garlic cloves, chopped; 20 to 24 pitted dates, halved, about 1 cup; 1 quart chicken stock; 2 tablespoons unsalted butter; 3 tablespoons pine nuts, a generous palmful; 2 cups plain couscous; 4 scallions, chopped, for garnish; A handful of fresh cilantro leaves, finely chopped, for garnish

December 9, 2011

You can make this dish again, subbing cubed white or dark meat chicken for the lamb if you have extra spice blend on hand.

Recipe information

Yield
4 servings

Ingredients

2 1/2 pounds boneless leg of lamb cut in bite-size pieces

1 rounded tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning, a rounded palmful

2 teaspoons ground cumin, 2/3 palmful

1 1/2 teaspoons ground coriander, 1/2 palmful

1 1/2 teaspoons paprika, 1/2 palmful

1 teaspoon turmeric, 1/3 palmful

1/2 teaspoon cinnamon (eyeball it in your palm)

3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan

2 medium onions, thinly sliced

3 garlic cloves, chopped

20 to 24 pitted dates, halved, about 1 cup

1 quart chicken stock

2 tablespoons unsalted butter

3 tablespoons pine nuts, a generous palmful

2 cups plain couscous

4 scallions, chopped, for garnish

A handful of fresh cilantro leaves, finely chopped, for garnish

Preparation

Step 1
Place the lamb in a resealable food storage bag. Combine the spices in a small bowl, then sprinkle them into the bag and seal the bag. Shake to coat the lamb pieces evenly in the spices.
Step 2
Heat a large, deep skillet over medium-high to high heat. Add the EVOO, then the lamb. Sear and caramelize the lamb, turning to brown all sides, 5 to 7 minutes in all. Add the onions and garlic and cook for 5 minutes more. Add the dates and 2 cups of the chicken stock to the pan and cover. Cook for 7 to 8 minutes more to plump the dates and soften the onions. Remove the cover and adjust the seasonings.
Step 3
During the last 5 minutes the lamb cooks, melt the butter in a saucepan. Add the pine nuts and stir until toasted, 1 or 2 minutes. Add the remaining 2 cups of stock and bring it to a boil. Remove the pan from the heat, add the couscous, and cover the pan. Let it stand for 5 minutes. Remove the lid and fluff the couscous with a fork.
Step 4
Serve the lamb over the couscous in shallow dishes and garnish it with chopped scallions and cilantro.
Tidbit
Step 5
Make a double or triple batch of this spice blend to use with ground chicken or turkey for an unexpected Moroccan burger. The spice blend will keep for 6 months in an airtight container.

Rachael Ray Express Lane Meals

TagsCouscous Pasta Moroccan North African African Pine Nut Nut Leg of Lamb Lamb Meat Date Dried Fruit Fruit Main Dinner Gluten Free Dairy Free 30 Minutes or Less Simmer Ramadan Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Tidbit

Step 5

Recipe notes