Seared Lamb Shoulder With Israeli Couscous

• 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

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

olive oil, lamb, paprika, ground cinnamon, salt, onion, couscous, dried apricot, spinach

Taken from www.food.com/recipe/seared-lamb-shoulder-with-israeli-couscous-421122 (may not work)