Lamb Couscous with Chickpeas and Zucchini
Another winner from Patrica Wells! Perfect for a Sunday night meal. The spiced lamb is out of this world!
1 tsp cumin
3/4 tap ground ginger
1/2 tsp ground cayenne
3/4 tsp groung cinnamon
1/2 tsp Salt
2 lb boneless leg of lamb, 1 1/2 inch cubes
1 c instant couscous
3 tsp harissa
4 TBSP olive oil
2 c chicken stock, boiling hot
2 16 oz can, chickpeas, drained
32 oz plum tomatoes
1 1/2 lb slender zucchini, soices 1/4 ocnh rounds
1/2 mint, chiffonade
Fresh cilantro sauce (below)
In a large bowl combine the first 5 spices. Todd the cubed meat to coat.
Place couscous in a heatproof bowl. Stir in 1 TBSP olive oil, 2 tsp Harissa, 1/2 tsp salt and stir to blend. Pour stock over couscous, cover and set aside.
Heat 2 TBSP olive oil in a large skillet over high heat. Brown meat on all sides, don’t over crowd the pan, do I batches if needed. Return meat and juices to pan, chickpeas, tomatoes, 1 tsp Harissa and salt and pepper. Simmer over moderate heat for 4 minutes.
In another skillet, heat 1 TBSP olive oil over moderate heat, sear zuks until brown on edges.
To serve fluff couscous, scope onto plate, spoon lamb mixture and zucchini next to top with cilantro sauce and mint.
Fresh Cilanto Sauce
3 TBSP sea salt
2 c loosly packed cilantro
1/4 olive oil
1/2 tsp salt
Bring 1 quart of water to a boil season with 3 TBSP salt. Add cilantro and blanch 15 seconds immediately plunge in an ice bath. Transfer to a thick fowl and squeeze dry.
Toss remaining ingredients in a blender and purée till smooth. Cover and chill.
Serves 8. 7 WW PP