Lamb Pepper and Couscous
|Red onions||2 Medium, sliced|
|Lemon juice||1 Tablespoon (Extracted From 1 Fruit)|
|Red bell pepper||1 Large, deseeded and thickly sliced|
|Green bell pepper||1 Large, deseeded and thickly sliced|
|Orange bell pepper||1 Large, deseeded and thickly sliced|
|Saffron strands||1 Pinch|
|Cinnamon stick||1 , broken|
|Clear honey||1 Tablespoon|
|Vegetable stock||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Olive oil||2 Teaspoon|
|Lean lamb fillet||12 Ounce, trimmed and sliced (350 Gram)|
|Harissa paste||1 Teaspoon|
|Canned chopped tomatoes||7 Ounce (200 Gram)|
|Canned garbanzo beans||15 Ounce, drained (425 Gram Chickpeas)|
|Cooked couscous||12 Ounce (350 Gram, Precooked)|
|Ground cinnamon||2 Teaspoon|
1. Toss the onions in the lemon juice and transfer to a saucepan. Mix in the (bell) peppers, saffron, cinnamon stick and honey. Pour in the stock, bring to the boil, cover and simmer for 5 minutes.
2. Meanwhile, heat the oil in a frying pan (skillet) and gently fry the lamb for 3-4 minutes until browned all over.
3. Using a slotted spoon, drain the lamb and transfer it to the pan with the onions and peppers. Season and stir in the Harissa paste, tomatoes and chick-peas (garbanzo beans). Mix well, bring back to the boil and simmer, uncovered, for 20 minutes.
4. Meanwhile, soak the couscous, following the instructions on the packet. Bring a saucepan of water to the boil. Transfer the couscous to a steamer or sieve (strainer) lined with muslin (cheesecloth) and place over the pan of boiling water. Cover and steam as directed.
5. Transfer the couscous to a warm serving platter and dust with ground cinnamon. Remove and discard the cinnamon stick. Spoon the stew over the couscous to serve.