Merguez Lamb Patties With Golden Raisin Couscous

• 1 1/4 teaspoons fennel seeds
• 1 1/4 pounds ground lamb
• 3 garlic cloves, minced
• 2 tablespoons
• (spicy North African condiment)
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 1 1/4 cups reduced-sodium chicken broth or water
• 1/3 cup golden raisins
• 1 cup couscous
• 1/2 cup chopped cilantro
• of 1 lemon
• Equipment: an electric coffee/spice grinder
• Accompaniment:
• or hot sauce

1. Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
2. Mix together lamb, garlic,
3. , spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
5. While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
6. Serve patties on couscous.

fennel seeds, ground lamb, garlic, condiment, ground cumin, ground coriander, ground cinnamon, vegetable oil, chicken broth, golden raisins, couscous, cilantro, lemon, accompaniment, hot sauce

Taken from www.epicurious.com/recipes/food/views/merguez-lamb-patties-with-golden-raisin-couscous-241748 (may not work)