Lamb With Fig Couscous - cooking recipe

Ingredients

4 tsp vegetable or olive oil
1 large onion, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
4 None lamb shoulder chops (5-6 oz each)
1 tbsp honey
1 1/2 cups boiling chicken stock
1 cup couscous
1/3 cup frozen peas, thawed
1/3 cup dried figs, thinly sliced
2 tsp finely grated lemon peel
1 tbsp coarsely chopped cilantro leaves, plus additional to garnish

Preparation

Heat 2 tsp of the oil in a large skillet on medium-high heat. Add the onion and saute for 5 mins or until soft. Add the cumin, coriander and paprika and saute for 30 seconds or until fragrant. Add the lamb chops and cook for 2 mins each side or until browned.
Add the honey and 1/4 cup of the stock to the pan and bring to a boil. Reduce the heat to low; cover and simmer for 25-30 mins or until lamb is tender.
Transfer 1/2 the mixture to a bowl and reserve for Lamb Pot Pies or another recipe. Cool then cover and refrigerate or freeze.
Meanwhile, place the couscous and peas in a large bowl. Stir in the remaining 1 1/4 cups stock and 2 tsp oil. Cover with plastic wrap and let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate the grains. Add the figs, lemon peel and cilantro and toss to combine.
Spoon the couscous onto serving plates. Top with lamb mixture. Serve sprinkled with additional cilantro leaves.