Moroccan Lamb Kebab with Couscous

Today we are bringing you the exotic flavours of Morocco with this amazing lamb kebab and couscous.

The complexity of the spices, fruit and savoury lamb work together to provide a wonderful food experience!

For this recipe you will need:

• 1/2 kilo lamb marinated overnight with Ras El Hanut spice mix

• 1 1/2 cup couscous

• 1 onion

• 2-3 tablespoons olive oil

• 1/4 cup raisins or prunes

• 1/2 cup hazelnuts or toasted almonds

• 1/4 cup dates or dried apricots

• 3 cups veggie broth/ chicken broth

• 1/2 teaspoon cinnamon

• 1 teaspoon sumac

• 1/2 teaspoon cumin

• salt and pepper

• garnish with parsley and pomegranate seeds

Ras El Hanout

(Moroccan spice mix can vary and from 10-100 different spices)

There are a number of ingredients that are typically found in the spice blend, but these give you a good starting point to crafting your own. This one is mine...

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon cardamom

• 1/2 teaspoon ground coriander seeds

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

• 1 teaspoon ground turmeric

• 1 teaspoon paprika

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 teaspoon pepper