Moroccan Lamb Tagine - cooking recipe

Ingredients
    2 oz couscous
    1 pinch saffron
    1/2 cup vegetable stock
    1 tbsp olive oil
    1 None small red onion, sliced
    1 None zucchini, sliced
    1 clove garlic, minced
    3 None dried apricots, halved
    2 tbsp raisins
    1 (5.25 oz) thick lamb neck fillet
    1 tbsp honey
    None None fresh mint leaves, chopped, to garnish
    None None chili sauce, to serve (optional)
Preparation
    Place couscous and saffron in a small heatproof bowl. Bring stock to a boil then pour over top. Cover and set aside for 5 mins, until grains are swollen and tender. Fluff up with a fork.
    Heat olive oil in a frying pan. Cook onion for 2-3 mins, until softened. Add zucchini and cook for 2-3 mins, stirring occasionally, until golden brown. Add garlic, apricots and raisins. Cook, stirring, for 20-30 seconds. Remove from heat.
    Preheat broiler. Season lamb and brush with honey. Broil for 5-6 mins, turning occasionally, until just cooked through and still pink in the middle, or until cooked to your liking.
    Return vegetables to heat, add couscous and toss together for 1-2 mins, until heated through. Cut lamb into thick slices. Spoon couscous onto a warm serving platter. Top with lamb and sprinkle with chopped mint to garnish. Serve immediately with chili sauce, if desired.

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