Lamb Mixture- 1 pound lean ground lamb
- 2 teaspoons extra-virgin olive oil
- 2 cups vertically sliced onion
- 1/2 cup (1/4-inch) diagonally cut carrot
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 2 cups fat-free, lower-sodium chicken broth
- 1/2 cup golden raisins
- 3 tablespoons tomato paste
- 1 1/2 tablespoons grated lemon rind
- 1/4 teaspoon salt
- 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Couscous
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 1 cup uncooked couscous
- 1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
- 1/8 teaspoon salt
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme
Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
While the lamb mixture simmers, heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley and thyme.
Serve lamb mixture atop of the couscous, serves 4.
