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Moroccan Lamb and Couscous

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Moroccan Lamb and Couscous

Cuisine:

    Treat yourself to a delectable Middle Eastern delicacy with a flavorful twist by Chef Waya Wijangco!

    • Serves 6
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Season the lamb shoulder cubes with salt and pepper and saute in 1 Tbsp of La Espanola basil olive oil until brown. Add garlic and white onion and cook further until caramelized.

    2
    Done

    Add the chopped tomatoes and continue cooking until tomatoes start to break down. Add the Clara Ole Three Cheese sauce and water and simmer until lamb is tender and sauce reduced by 2/3.

    3
    Done

    Season with salt, pepper, cumin, and TABASCO Green Pepper Sauce

    4
    Done

    Prepare the San Remo couscous to package directions. Fluff with a fork.

    5
    Done

    Fry the eggplant until brown, drain well and set aside.

    6
    Done

    Add the fried eggplant, chopped sundried tomato, and chopped figs to the couscous.

    7
    Done

    Add La Espanola lemon flavoured olive oil, zest and juice of two lemons and season with salt and pepper.

    8
    Done

    To serve, place a portion of couscous on a serving plate, top with the lamb and garnish with chopped parsley and pine nuts.

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