Road to Morocco Lamb With Pine Nut Couscous

• 2 12 lbs boneless leg of lamb, cut into bite size pieces
• 1 tablespoon grill seasoning
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 12 teaspoons coriander
• 1 teaspoon paprika
• 12 teaspoon cinnamon
• 14 teaspoon ground cloves
• 3 tablespoons extra virgin olive oil
• 2 medium onions, thinly sliced
• 3 garlic cloves, chopped
• 20 -24 pitted dates, halved (about 1 cup)
• 1 quart chicken stock
• 2 tablespoons butter
• 3 tablespoons pine nuts
• 2 cups couscous
• 2 scallions, chopped

1. Place lamb in a food storage bag.
2. Combine the 7 spices in a small bowl.
3. Sprinkle into the bag and seal bag.
4. Shake evenly and coat the lamb pieces in the spices.
5. Heat a large, deep skillet over medium-high to high heat.
6. Add 3 tablespoons extra virgin olive oil, 3 turns of the pan, then the lamb.
7. Sear the lamb and caramelize the meat all over, 5-7 minutes.
8. Add the onions and garlic and cook 5 minutes more.
9. Add the dates and 2 cups chicken stock to the pan and cover.
10. Cook 7-8 minutes more to plump the dates and soften the onions.
11. Remove cover and adjust seasonings.
12. During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts.
13. Add 2 cups chicken stock and bring to a boil.
14. Remove pan from heat, add couscous and cover pan.
15. Let stand 5 minutes.
16. Remove lid and fluff with fork.
17. Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

lamb, grill seasoning, turmeric, cumin, coriander, paprika, cinnamon, ground cloves, extra virgin olive oil, onions, garlic, dates, chicken, butter, pine nuts, couscous, scallions

Taken from www.food.com/recipe/road-to-morocco-lamb-with-pine-nut-couscous-154932 (may not work)