Moroccan Couscous with Lamb

Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.

Ingredients

• 1 C pearled couscous
• 2 T vegetable oil , divided
• 1 lb ground lamb
• 2 C diced yellow onion
• 1 C diced carrots
• 1 C diced zucchini
• 1 T minced garlic
• 2 t cumin
• 1 t ground ginger
• ½ t cinnamon
• 15 oz can diced tomatoes
• ¼ C raisins
• salt and black pepper , to taste
• juice of 1 lemon
• 2 T chopped cilantro (optional)

Instructions

1. In a medium pot, cook the couscous according to package directions. Drain and set aside.
2. While the couscous cooks, heat 1 tablespoon of vegetable oil in a large pot or skillet over medium-high heat and sauté the ground lamb until thoroughly cooked. Remove from pan and drain on a paper towel.
3. In the same pan, heat the remaining tablespoon of oil over medium-high heat and sauté the onion, carrots and zucchini for 5 minutes. Add the garlic and cook another 2 minutes. Add the spices, diced tomatoes, raisins and cooked lamb and simmer for 10 minutes. Season the stew with salt and black pepper, lemon juice and cilantro (if desired). Serve over the warm couscous.