Seared Lamb Shoulder With Israeli Couscous - cooking recipe

Ingredients

2 tablespoons olive oil
3 lamb steaks (shoulder, about 2 lbs total, 1 in thick)
1 teaspoon paprika
1/2 teaspoon ground cinnamon
salt and pepper
1 medium onion, chopped
1 1/4 cups israeli couscous or 1 1/4 cups pearl couscous
1/2 cup dried apricot, chopped
4 cups Baby Spinach

Preparation

Season lamb with paprika, cinnamon, salt and pepper.
Heat 1 tbsp oil in lg skillet over medium heat.
Cook 4-6 min per side. Let rest at least 5 min before slicing to serve.
Heat 1 tbsp oil in pot over med-high heat.
Add onion and stir until softened or 3-4 minutes.
Stir in apricots, salt, pepper, couscous, and water amount specified on couscous package.
Bring to a boil, reduce heat to simmer and cover until water is absorbed or 8-12 minutes
Fold in spinach.
Serve together.