MOROCCAN LAMB WITH COUSCOUS

Moroccan Lamb with Couscous image

Flavorful lamb top round is a highly desirable cut. Lean, affordable and easy to work with, cooking this cut of meat is a great way to fall in love with lamb.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 lb lamb top round steak, about 1 inch thick
1 tablespoon ras el hanout (Moroccan seasoning)
2 cups couscous
3 cups unsalted chicken broth
1 1/2 teaspoons salt
10 pitted dates, finely chopped (1/3 cup)
12 dried apricots, chopped (1/2 cup)
1/2 cup diced red onion
3/4 cup lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
2 tablespoons chopped fresh mint leaves

Steps:

Heat gas or charcoal grill. Drizzle oil over lamb, and rub ras el hanout in lamb. Set aside.
In 3-quart saucepan, toast couscous 3 to 5 minutes over high heat, stirring constantly, until fragrant. Add chicken broth and salt. Heat to boiling; cover and turn off heat. Let stand 5 to 6 minutes or until broth is absorbed. Uncover, and fluff couscous with fork. Transfer couscous to large bowl. Add dates, apricots, onion, lemon juice, honey and cinnamon; toss to coat. Set aside at room temperature.
Place lamb steak on grill over medium-high heat. Cover grill; cook 7 to 9 minutes on each side or until brown on both sides (145°F). Transfer to cutting board, cover loosely with foil, and let sit 3 minutes. Cut diagonally into 1/2-inch slices.
Divide couscous among 8 serving plates. Top with lamb. Sprinkle with mint.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 17 g, TransFat 0 g