Ingredients
1
teaspoon olive oil
1
lb lamb top round steak, about 1 inch thick
1
tablespoon ras el hanout (Moroccan seasoning)
2
cups couscous
3
cups unsalted chicken broth
1 1/2
teaspoons salt
10
pitted dates, finely chopped (1/3 cup)
12
dried apricots, chopped (1/2 cup)
1/2
cup diced red onion
3/4
cup lemon juice
3
tablespoons honey
1/2
teaspoon ground cinnamon
2
tablespoons chopped fresh mint leaves
Preparation
Heat gas or charcoal grill. Drizzle oil over lamb, and rub ras el hanout in lamb. Set aside.
In 3-quart saucepan, toast couscous 3 to 5 minutes over high heat, stirring constantly, until fragrant. Add chicken broth and salt. Heat to boiling; cover and turn off heat. Let stand 5 to 6 minutes or until broth is absorbed. Uncover, and fluff couscous with fork. Transfer couscous to large bowl. Add dates, apricots, onion, lemon juice, honey and cinnamon; toss to coat. Set aside at room temperature.
Place lamb steak on grill over medium-high heat. Cover grill; cook 7 to 9 minutes on each side or until brown on both sides (145°F). Transfer to cutting board, cover loosely with foil, and let sit 3 minutes. Cut diagonally into 1/2-inch slices.
Divide couscous among 8 serving plates. Top with lamb. Sprinkle with mint.
