For Valentine’s Day I gave Judy a trip to Morocco, in a manner of speaking. What I did was to prepare a wonderful dish from that part of the world for our dinner. It was delicious and quite romantic.
The PointsPlus value per serving is just a little higher than what we normally prepare, but that includes the Couscous. So don’t be afraid of trying this incredible dish yourself.
From our kitchen to yours. Enjoy the adventure.
|Moroccan Lamb with Couscous|
5 tsp Olive Oil
1 ¼ pounds Leg of Lamb, trimmed, boned and cut into 1-inch cubes
1 tsp Kosher Salt
1 tsp Black Pepper, freshly ground
1 Large Onion, halved and thinly sliced
5 cloves Garlic, thinly sliced
½ tsp Paprika
½ cup Apricots, dried, halved
½ cup pitted Prunes, dried, halved
14 ½ oz can Tomatoes, whole, peeled
½ cup Cilantro leaves, coarsely chopped
2 Tbsp Lime juice, fresh
2 cups Couscous, cooked
In a large saucepan with a tight fitting lid, heat the Oil over high heat. Swirl to coat the bottom of the pan.
Season the Lamb with Salt and Pepper and cook until browned, about 5 minutes. Set aside on a plate.
Reduce the heat to Medium. Add Onion and Garlic; cook stirring occasionally, until softened, about 4 minutes. Add Paprika, Apricots, Prunes, Tomatoes and 3 cups of water. Bring to a boil; reduce heat and simmer for about 25 minutes, partially covered to reduce and thicken sauce.
Return Lamb and any accumulated juices to pan and cook until heated through, about 3 – 5 minutes. Add Cilantro and Lime juice. Additional Cilantro, if desired, may be used as a garnish.
About 5 minutes before Lamb is done prepare Couscous according to package directions. Basically you will boil water to which you have added 2 Tbsp of Butter and ¼ tsp Salt. When water boils add Couscous. Remove from heat and let sit about 5 minutes. Fluff with a fork, and serve.
Yields 4 servings. PointsPlus value per serving, including Couscous is 12. Prep time is about 30 minutes. Cooking time is about 30 minutes. Level of difficulty is Easy.
Photo by Barry Baruh