Toasted Israeli Couscous

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I found this recipe on Epicurious to o with a lamb roast. I did make a few tweaks and it turned our perfect. The cinnamon really added something special.

1/4 c pine nuts, toasted
2 TBSP butter
2/3 c finely chopped shallots
1 cups Israeli couscous
1 large cinnamon stick
1 dried bay leaves
1 c chicken broth
1/2 c white wine
1 tsp salt
1/2 c minced fresh Italian parsley

Melt butter in a pan over medium heat. Add shallots and sauté until golden. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth, wine and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Serves 4.

Boneless Leg of Lamb

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I love lamb! This is a great recipe for a Sunday Family meal. And best of all there are plenty of leftovers to enjoy throughout the week.

Ingredients
1 3 lb boneless leg of lamb, tied
8 garlic cloves, peeled, divided
1/2 c whole grain Dijon mustard
1/2 c extra-virgin olive oil
1/4 c dry white wine
4 TBSP finely chopped fresh rosemary
2 TBSP fresh lemon juice

Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Place lamb in a roasting pan spread puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours.

Preheat oven to 450.

Cook lamb for 1 1/2 – 2 hours until it reaches 130 degrees. I start checking at the 1 hour mark and keep checking about every 10 minutes until it is done.

Let rest 15 minutes. Slice as enjoy.