Bon Appetit/July 2003

Moroccan Lamb Kebabs with Golden Couscous
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup olive oil 2/3 cup fresh lemon juice 6 large garlic cloves, minced
2 tablespoons chopped fresh mint 4 teaspoons salt 4 teaspoons ground black pepper
2 teaspoons ground coriander 1 teaspoon ground cumin 4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch long metal skewers 32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained 4 red onions, each cut into 8 chunks
Golden Couscous (see recipe) GOLDEN COUSCOUS: 6 cups low-salt chicken broth 6 tablespoons (3/4 stick) butter
3 cups chopped onions 2 teaspoons ground turmeric 1 teaspoon ground cumin
3 cups couscous (about 1 pound) 2/3 cup slivered almonds, toasted



1 Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
2 Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewrs until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
3 Mound golden couscous on platter. Top with skewers and serve.
4 GOLDEN COUSCOUS: Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Melt butter in heavy large saucepan over medium heat. Add onions; saute until tender and light golden, about 8 minutes. Add turmeric and cumin; stir 1 medium. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.

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