Moroccan Lamb Tagine

• 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)

1. 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.
2. 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.
3. 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.
4. 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.

couscous, saffron, vegetable stock, olive oil, red onion, zucchini, clove garlic, dried apricots, raisins, neck fillet, honey, mint, chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/28920 (may not work)