Couscous with Lamb, Onions, and Raisins

• 2 tablespoons raisins
• 1 medium onion, sliced
• 2 teaspoons butter
• 1 teaspoon olive oil
• 1 teaspoon honey
• The meat removed from the leftover lamb shank, shredded
• The remaining lamb-shank sauce
• 1/2 cup couscous
• Generous pinch of salt
• 1 teaspoon butter
• 1 tablespoon whole almonds, blanched, peeled, and lightly toasted

1. Let the raisins soak in warm water for about 20 minutes.
2. Meanwhile, put the sliced onion in a small cooking pot with water to cover, and boil gently for about 25 minutes, until the onion is soft and the water has evaporated.
3. Stir in the butter, olive oil, and honey, and cook another 5 minutes, until golden and caramelized.
4. While the onion is cooking, prepare the couscous by bringing 3/4 cup water to a boil in a small cooking pot and sprinkling in the couscous.
5. Boil for 1 minute, add the salt and butter, then stir and cover.
6. Now heat the shank meat in its cooking sauce.
7. When all is ready, spoon out the couscous onto a warm dinner plate, moisten it with a little of the lamb sauce, then make an indentation and spoon the meat and the rest of the sauce into it along with the honey/sweet onion/raisin mix, and scatter the almonds on top.

raisins, onion, butter, olive oil, honey, lamb shank, sauce, couscous, generous, butter, whole almonds

Taken from www.epicurious.com/recipes/food/views/couscous-with-lamb-onions-and-raisins-378363 (may not work)