Moroccan Lamb With Couscous - cooking recipe

Ingredients

1/3 cup slivered almonds
3 tablespoons butter
2 garlic cloves, finely chopped
2 cups chicken stock
1/8 teaspoon saffron thread
2 cups quick-cooking couscous
2 tablespoons ras el hanout spice mix
1 tablespoon olive oil
2 lbs lamb backstraps or 2 lbs lamb fillets
2 red peppers, cut into strips
3 zucchini, cut into long ribbons
14 ounces canned chick-peas, drained
4 tablespoons fresh mint leaves, roughly chopped
4 tablespoons fresh coriander leaves, roughly chopped

Preparation

Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.
Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.
Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.
Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.
Cook red peppers and zucchini on grill for 2 - 3 minutes per side.
Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!