*  Exported from  MasterCook  *
                               LAMB COUSCOUS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Boned Shoulder of Lamb,
    2                    Onions
    2                    Garlic Cloves, peeled and
                         -finely chopped
    1       pt           Lamb or Chicken Stock
            pn           Saffron
    1       pt           Couscous
            bn           Spring Onions
    1                    Red Pepper
    1                    Cucumber
    1       tb           Chopped Mint
    1       tb           Chives
    1       tb           Parsley
    1       tb           Coriander
                         Olive Oil
                         Salt and Pepper
   Lightly saute the meat in two tablespoons of olive
   oil. Remove and add the onions, cooking them over a
   low heat without colouring for 10 minutes. Add the
   garlic, saute for 1 minute and return the meat to the
   pan along with the saffron. Pour over stock, season
   with salt and pepper and simmer, uncovered, for one
   hour, or until the lamb is tender. You should end up
   with about half the quantity of liquid. If there is
   more than this, remove the meat and onions and reduce
   the stock over a high heat.
   Add one pint of boiling water to the couscous, cover
   with a tea towel and leave for 10 minutes, or until
   all the water is absorbed. finely chop the spring
   onion, core and deseed the red pepper and top and tail
   the cucumber, remove the seeds and finely dice. Fluff
   up the couscous with a fork, and the chopped
   vegetables, 2 fl oz of olive oil and season with salt
   and pepper. Add the chopped herbs and keep warm.
   To serve, ladle the lamb on top of the couscous and
   serve with lots of juice.
   Source: Hugo Arnold, London Evening Standard
                    - - - - - - - - - - - - - - - - - -