Couscous and Lamb Pilaf

This Mediterranean inspired recipe is a great, healthy, one-pot meal. The gamey quality of the lamb is paired great with the dried fruits in the couscous. It’s best with lamb tenderloin, but that can get a bit pricey. I’ve made this meal many times with stew lamb chunks, which take more cooking time to get tender, but taste just as good. Although the mint leaves are technically a garnish, they really make they meal, and bring it all together, so don’t skip them! The original recipe is from “The New American Plate” by the American Institute for Cancer Research, a staple cookbook in my home. It calls for only 6 oz of lamb for 8 servings, which I find not to be enough (about one cube per serving?!).

INGREDIENTS makes 8 – 10 servings

1.5 tsp ground cumin

1.5 tsp ground cinnamon

2 tsp ground coriander, divided

1 tsp salt (or to taste)

1 lb lamb tenderloin, cubed into bite sized pieces

2 Tbs canola oil, divided

1 box (10 oz) couscous (whole wheat if you can get it)

1/2 cup dried apricots, diced

1/2 golden raisins

3 cups boiling water, divided

2 cups frozen green peas, thawed

white pepper (to taste)

1/2 cup slivered pistachios (or almonds)

1/4 cup minced fresh mint leaves

INSTRUCTIONS

• 1.5 tsp ground cumin
• 1.5 tsp ground cinnamon
• 1.5 tsp ground coriander
• 1 lb lamb tenderloin, cubed into bite sized pieces

1. Mix together the cumin, cinnamon, 1.5 tsp coriander, and 1 tsp salt in a small bowl. Spread the lamb cubes out into a single layer, lightly dry with a paper towel, and sprinkle about two thirds of this mixture over the lamb. Let stand in the refrigerator for 1 hour.

• 1 Tbs canola oil
• 1 box (10 oz) couscous
• 1/2 tsp coriander
• 1/2 cup dried apricots, diced
• 1/2 cup golden raisins
• 2 cups boiling water

2. In a medium sauce pan heat 1 Tbs of canola oil, and add the couscous. Cook on medium high heat for 1 – 2 min. Remove the pan from the heat and mix in the remaining 1/2 tsp coriander, as well as the apricots and raisins. Pour 2 cups boiling water, stirring briskly over the couscous and immediately cover the pan with a tight fitting lid. Let stand for 7 min.

• 1 cup boiling water
• 2 cups frozen green peas, thawed

3. Fluff the couscous with a fork, and add the remaining cup of boiling water. Put the peas on top of the couscous, cover, and let it stand for 5 – 8 more minutes, until all of the water is absorbed.

• 1 Tbs canola oil
• remaining spice mixture from 1.

4. Heat the remaining Tbs of canola oil in a skillet. Once the oil is hot add the lamb cubes. Sprinkle the remaining spice mixture over the lamb and saute over medium high heat for 5 – 7 min, until the lamb is browned and cooked through.

• white pepper (to taste)
• salt (to taste)
• 1/2 cup slivered pistachios (or almonds)
• 1/4 cup minced fresh mint leaves

5. Fluff the couscous with a fork again, and season to taste with salt and white pepper. Transfer to a serving dish or 8 individual bowls for serving. Top the couscous with the lamb and sprinkle with the pistachios and mint.