You can make this dish again, subbing cubed white or dark meat chicken for the lamb if you have extra spice blend on hand.

　　

Ingredients

4 servings

　　2 1/2 pounds boneless leg of lamb cut in bite-size pieces

　　1 rounded tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning, a rounded palmful

　　2 teaspoons ground cumin, 2/3 palmful

　　1 1/2 teaspoons ground coriander, 1/2 palmful

　　1 1/2 teaspoons paprika, 1/2 palmful

　　1 teaspoon turmeric, 1/3 palmful

　　1/2 teaspoon cinnamon (eyeball it in your palm)

　　3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan

　　2 medium onions, thinly sliced

　　3 garlic cloves, chopped

　　20 to 24 pitted dates, halved, about 1 cup

　　1 quart chicken stock

　　2 tablespoons unsalted butter

　　3 tablespoons pine nuts, a generous palmful

　　2 cups plain couscous

　　4 scallions, chopped, for garnish

　　A handful of fresh cilantro leaves, finely chopped, for garnish

　　

Step 1

Place the lamb in a resealable food storage bag. Combine the spices in a small bowl, then sprinkle them into the bag and seal the bag. Shake to coat the lamb pieces evenly in the spices.

　　

Step 2

Heat a large, deep skillet over medium-high to high heat. Add the EVOO, then the lamb. Sear and caramelize the lamb, turning to brown all sides, 5 to 7 minutes in all. Add the onions and garlic and cook for 5 minutes more. Add the dates and 2 cups of the chicken stock to the pan and cover. Cook for 7 to 8 minutes more to plump the dates and soften the onions. Remove the cover and adjust the seasonings.

　　

Step 3

During the last 5 minutes the lamb cooks, melt the butter in a saucepan. Add the pine nuts and stir until toasted, 1 or 2 minutes. Add the remaining 2 cups of stock and bring it to a boil. Remove the pan from the heat, add the couscous, and cover the pan. Let it stand for 5 minutes. Remove the lid and fluff the couscous with a fork.

　　

Step 4

Serve the lamb over the couscous in shallow dishes and garnish it with chopped scallions and cilantro.

　　

Tidbit

Step 5

Make a double or triple batch of this spice blend to use with ground chicken or turkey for an unexpected Moroccan burger. The spice blend will keep for 6 months in an airtight container.

　　Rachael Ray Express Lane Meals