- 2 lamb chops (cubed)
- 1 1/2 cups couscous
- 1 onions (diced)
- 1 large tomato (diced)
- 1 bulb garlic (finely chopped)
- dry white wine
- Heat olive oil in large frying pan, add onions, 2/3 garlic and tomatoes. Add cinnamon, turmeric, cuminand paprika as desired (I like them in that order, but I love cinnamon) and a little salt and pepper. Cook until the onions begin to soften a little and add some white wine, lowering the temperature and reducing.
- Meanwhile prepare couscous according to directions and put the lamb, some more cinnamon and remaining garlic in a second frying pan with olive oil on med-high heat, cooking until almost done. Add contents of lamb pan to the first pan and mix well, finishing the meat and allowing the flavors to mingle.
- Mix 1/2 of this combination in with the cooked couscous and serve the rest over it.