2 cups chicken broth
1 10 oz box.couscous
½ tsp. salt
2 Tbsp. olive oil
1 tsp. ground cumin
½ tsp. turmeric
¼ cup chopped, dried apricots
¼ cup raisins
¼ cup dried cranberries or cherries
2 Tbsp. chopped parsley
2 Tbsp. chopped fresh mint
¼ cup chopped green onions
¼ cup diced red or yellow bell pepper
2 tsp. grated lemon peel
1 Tbsp. lemon juice
1 lb. roasted lamb (marinade recipe follows), diced ½"
1/3 cup sliced almonds, toasted

Add the couscous to a mixing bowl with the salt, oil, cumin & turmeric. Stir to thoroughly coat the grains. Fold in the dried fruits.

Bring the stock to a boil in a small sauce pan. Add the stock to the bowl. Cover with plastic film and let stand at least 10 minutes.

Uncover and fluff the mixture with a fork. Fold in the parsley, mint, green onions, bell pepper, lemon zest & juice.

To Serve:

Serve the couscous on a platter garnished with the almonds and diced lamb

Makes four servings
Lamb Marinade Recipe
Makes enough marinade for one small leg of lamb

½ cup olive oil
½ cup fresh lemon juice
1 Tbsp chopped fresh garlic
1 ½ tsp each ground coriander & ground cumin
1 tsp each ground cinnamon, paprika & salt
¼ tsp ground black pepper
1 boneless, butterflied leg on lamb trimmed of excess fat. (about two lbs.)

Place all ingredients in a 1 gallon zip-lock bag and shake to combine. Allow to marinate for at least 2 hours, preferably longer, in the refrigerator. Prepare lamb in oven, on an outdoor grill, or stovetop using a cast iron grill pan.

Recipe courtesy: Chef Roy Harland, Slates and Belana Restaurants