Recipe: Spring Lamb and Couscous Pilaf (using peas, dried apricots, raisins and nuts)

SPRING LAMB AND COUSCOUS PILAF

"This spring pilaf is light-textured but rich in flavor."

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 tsp. ground coriander, divided use
1 tsp. salt
6 oz. lamb (loin chop or tenderloin)
2 Tbsp. canola oil, divided use
1 (10 oz.) box couscous (about 1 1/2 cups)
1/2 cup dried apricots cut into slivers
1/2 cup Sultanas (golden raisins)
3 cups boiling water, divided use
1/2 cup shelled pistachios, unsalted (or slivered almonds)
2 cups frozen green peas
Salt and white pepper (to taste)
1/4 cup minced fresh mint leaves (optional, for garnish)

Mix together cumin, cinnamon, half the coriander and salt. Rub into the lamb. Let stand 30 to 60 minutes.

Heat 1 Tbsp. oil in a skillet over medium heat. Add couscous and stir, cooking 1 to 2 minutes, until grains turn translucent and shiny.

Remove from heat. Mix in remaining coriander, apricots and raisins. Pour in 2 cups of boiling water, stirring briskly. Cover and let stand 7 minutes.

Meanwhile, toast nuts in a heavy skillet over medium heat, stirring, until lightly toasted, about 4 minutes. Transfer nuts to a small bowl.

Stir couscous with fork to fluff grains. Add remaining boiling water. Place peas on top of couscous. Cover and let stand 5 minutes more.

Cut lamb into thin, bite-sized pieces. Heat remaining oil in a skillet over medium-high heat. Add lamb and saute until lightly browned. Transfer meat to the bowl with nuts.

Fluff couscous with a fork. Add salt and pepper to taste. Mix in lamb and nuts. Serve with mint sprinkled over top, if desired.

Makes 8 servings
Source: American Institute Cancer Research