Road To Morocco Lamb With Pine Nut Couscous Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1917
FAT
304%
CHOL
148%
SOD
42%

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Ingredients for 4 servings

2 teaspoons turmeric, 2/3 palm full

3 tablespoons pine nuts, a generous palm full

1/2 teaspoon cinnamon, eyeball it in your palm

1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

2 1/2 pounds boneless leg of lamb, cut into bite size pieces

3 cloves garlic, chopped

1/4 teaspoon ground cloves, eyeball it in your palm

2 medium onions, thinly sliced

20 to 24 pitted dates, halved, about 1 cup

1 teaspoon paprika, 1/3 palm full

3 tablespoons extra-virgin olive oil, 3 turns of the pan

1 quart chicken stock

2 cups couscous

2 teaspoons cumin, 2/3 palm full

1 1/2 teaspoons coriander, 1/2 palm full

4 scallions, chopped

2 tablespoons butter

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