Title: Lamb couscous
 Categories: Meats
      Yield: 4 Servings
 
      1 lb Boned Shoulder of Lamb,
           -cubed.
      2    Onions
      2    Garlic Cloves, peeled and
           -finely chopped
      1 pt Lamb or Chicken Stock
        pn Saffron
      1 pt Couscous
        bn Spring Onions
      1    Red Pepper
      1    Cucumber
      1 tb Chopped Mint
      1 tb Chives
      1 tb Parsley
      1 tb Coriander
           Olive Oil
           Salt and Pepper
 
  Lightly saute the meat in two tablespoons of olive oil. Remove and
  add the onions, cooking them over a low heat without colouring for 10
  minutes. Add the garlic, saute for 1 minute and return the meat to
  the pan along with the saffron. Pour over stock, season with salt and
  pepper and simmer, uncovered, for one hour, or until the lamb is
  tender. You should end up with about half the quantity of liquid. If
  there is more than this, remove the meat and onions and reduce the
  stock over a high heat.
  
  Add one pint of boiling water to the couscous, cover with a tea towel
  and leave for 10 minutes, or until all the water is absorbed. finely
  chop the spring onion, core and deseed the red pepper and top and
  tail the cucumber, remove the seeds and finely dice. Fluff up the
  couscous with a fork, and the chopped vegetables, 2 fl oz of olive
  oil and season with salt and pepper. Add the chopped herbs and keep
  warm.
  
  To serve, ladle the lamb on top of the couscous and serve with lots of
  juice.