Lamb with Dates, Apricots, and Saffron over Couscous

Lamb with Dates, Apricots, and Saffron over Couscous
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon freshly ground black pepper, divided
  • 1 ½ cups fat-free, less-sodium beef broth
  • 2 cups hot cooked couscous
  • ½ cup halved pitted dates
  • ½ teaspoon ground cumin
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh mint
  • + 25 more ingredients
    • 1 ½ cups fat-free, less-sodium beef broth
    • ½ teaspoon salt, divided
    • ½ cup dried apricots, cut into 1/4-inch-thick strips
    • 6 garlic cloves, minced
    • ½ cup dried apricots, cut into 1/4-inch-thick strips
    • 1 (1-pound) boneless leg of lamb, trimmed and cubed
    • ¼ teaspoon saffron threads, crushed
    • ¼ cup fresh orange juice (about 1 large orange)
    • 2 tablespoons chopped fresh mint
    • ¼ cup fresh orange juice (about 1 large orange)
    • ¼ teaspoon saffron threads, crushed
    • ¼ teaspoon freshly ground black pepper, divided
    • ½ teaspoon ground cumin
    • 1 ½ cups (1/4-inch-thick) slices carrot
    • 1 cup chopped onion
    • ½ cup halved pitted dates
    • 1 cup chopped onion
    • ½ teaspoon salt, divided
    • 1 ½ cups (1/4-inch-thick) slices carrot
    • 1 (1-pound) boneless leg of lamb, trimmed and cubed
    • ½ teaspoon ground coriander
    • 1 teaspoon olive oil
    • ½ teaspoon ground coriander
    • 6 garlic cloves, minced
    • 2 cups hot cooked couscous

Heat oil in a medium saucepan over medium-high heat. Add lamb, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 8 minutes or until browned. Remove from pan.Add onion, juice, and garlic to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in cumin, coriander, and...

View full recipe at My Recipes

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