I made two recipezaar members recipes, both were good, but I especially enjoyed this couscous recipe, I am a big fan of couscous and this had great flavour with the added spices. The lamb was great also, I mixed half OJ with apricot nectar, which worked really well. I usually give a link here back to their pages, but as I am posting two recipes, I will put the link under each recipe, so if you do want to read reviews or other recipes by individual chefs, just click those links below.

Apricot Lamb

Ingredients
1 1/2 Cups chopped onions
2 Tablespoons olive oil
1 (3lb) Boneless lamb shoulder, cubed (I used fillets sliced thinly)
1 Teaspoon cumin
1 Teaspoon cinnamon
1 Teaspoon coriander
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup dried apricots, sliced
1/3 Cup orange juice
1 Tablespoon ground almonds
1/2 Teaspoon orange zest
1 1/4 Cups chicken broth
1 Tablespoon toasted sesame seeds

Method

1. In lg skillet, saute onion in oil for 1 minute.

2. Add lamb, and the spices.

3. Cook and stir for 5 minutes.

4. Add apricots, orange juice, almonds, and orange zest.

5. Put into a 3 quart baking dish.

6. Stir in broth.

7. Cover and bake at 350* for 1-1/2 hours.

8. Sprinkle with sesame seeds.

Serve with spiced couscous.

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Spiced Couscous

Ingredients

1/4 Cup butter (I did half butter half olive oil.)
1/4 Teaspoon cinnamon, ground
1/4 Teaspoon cardamom, ground
1/8 Teaspoon cloves, ground
2 1/4 Cups chicken stock
1/2 Cup currants
1 1/2 Cups couscous
2 Tablespoons butter
1/2 Teaspoon salt
1/4 Cup cashews or pistachios

Method

1. Toast and chop cashews or pistachios.

2. Melt 1/4 c butter in medium saucepan over low heat.

3. Add spices and cook 2 minutes, stirring occasionally.

4. Add stock and currants.

5. Can be prepared 4 hours ahead, bring to boil.

6. Mix in couscous and 2 tbsps.

7. butter.

8. Cover and remove from heat.

9. Let stand 5 minutes.

10. Fluff with fork; season with salt.

11. Transfer couscous to bowl, add nuts and toss well.

To serve spoon couscous into bowl on a plate, leave middle of plate hollow and spoon apricot lamb into this.

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All photo’s taken by me unless otherwise stated.