Lamb With Fig Couscous

1. 1

   Heat 2 tsp of the oil in a large skillet on medium-high heat. Add the onion and saute for 5 mins or until soft. Add the cumin, coriander and paprika and saute for 30 seconds or until fragrant. Add the lamb chops and cook for 2 mins each side or until browned.

2. 2

   Add the honey and 1/4 cup of the stock to the pan and bring to a boil. Reduce the heat to low; cover and simmer for 25-30 mins or until lamb is tender.

3. 3

   Transfer 1/2 the mixture to a bowl and reserve for Lamb Pot Pies or another recipe. Cool then cover and refrigerate or freeze.

4. 4

   Meanwhile, place the couscous and peas in a large bowl. Stir in the remaining 1 1/4 cups stock and 2 tsp oil. Cover with plastic wrap and let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate the grains. Add the figs, lemon peel and cilantro and toss to combine.

5. 5

   Spoon the couscous onto serving plates. Top with lamb mixture. Serve sprinkled with additional cilantro leaves.

* Per serving · 4 servings · Values may vary.