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Ingredients
For 4 Serving(s)
moroccan-spiced-ground-lamb-with-pistachio-mint-co
- 3 T olive oil
- 1 clv garlic
- 2 shallot
- 1 T ginger
- 1/2 c cherry tomatoes
- 1 pk Moroccan lamb sausage
- salt
- pepper
- 1/2 c chicken stock
- 1 c couscous
- 2 c boiling water
- 1/4 c pistachios
- 1/4 c dried apricots
- 1/4 c mint
- yogurt
Moroccan-Spiced Ground Lamb with Pistachio-Mint Couscous Directions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until shimmering. Add the garlic, half of the shallot and ginger and sauté until fragrant, about 30 seconds. Add the cherry tomatoes and sprinkle with salt and pepper, then cook until softened, 2-3 minutes. Stir in the lamb and break apart with the back of a spoon. After about 5 minutes, when the lamb has started to brown, add the chicken stock. Cook until there is no trace of pink on the lamb, about 5 minutes more. Cover and keep warm.
- Place the couscous in a large heat-proof bowl and pour the boiling water over the couscous. Cover and let stand for 15 minutes. Fluff the couscous with two forks, then fold in the pistachios, apricots, mint, remaining tablespoon of olive oil, and remaining chopped shallot. Season to taste with salt and pepper.
- Stir the cilantro into the lamb. Serve the lamb with the couscous and pass the Greek yogurt at the table.