Lamb Couscous (couscous is a speciality in many North African countries and is usually accompanied by a spicy mixture of meat or sausage and some kind of fruit. Here I've used fresh dates and rainsins

Posted By :: Nisha Anand
Serving Size ::	4 minutes
Cuisine type ::	Creole
Cooking time ::	10-20 mins
Course ::	Lunch

INGREDIENTS

2 tbsp olive oil
500g, 1 lb lamb fillet (tenderloin), sliced thinly
2 onions, sliced
2 garlic cloves, chopped
1 cinnamon stick
1 tsp ground ginger
1 tsp paprika
1/2 tsp chili powder
600 ml, 1 pint, 2 1/2 cups hot chicken stock
3 carrots, sliced thinly
2 turnips
halved and sliced
425g, 14 oz can chopped tomatoes
30g, 1 oz, 2 tbsp raisins
425g, 14 oz can chick, peas (garbanzo beans), drained and rinsed
3 courgettes (zucchini), sliced
125g, 4 oz fresh dates, halved and pitted or
125g, 4 oz dried apricots
300g, 10 oz, 1 3/4 cups couscous
600 ml, 1 print, 2 1/2 cups boiling water

METHOD

1. Heat the oil in a frying pan (skillet) and fry the lamb briskly for 3 minutes until browned. Remove the meat from the pan with a perforated spoon or fish slice and set aside.

2. Add the onions to the pan and cook, stirring, until soft. Add the garlic and spices and cook for 1 minutes.

3.Add the stock, carrots, turnips,, tomatoes, raisins, chick - peas (garbanzo beans) and lamb.Cover, bring to the boil and simmer for 12 minutes.

4. Add the courgettes (zucchini), dates or apricots and season with salt. Cover again and cook for 8 minutes.

5. Meanwhile, put the couscous in a bowl with 1 tsp of salt and pour over the boiling water. Leave to soak for 5 minutes, then fluff with a fork.

6. To serve, pile the couscous on to a warmed serving platter and make a hollow in the centre. Put the meat and vegetables in the hollow and pour over some of the sauce. Serve the rest of the sauce separately.

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