Lamb with Cherry and Couscous
  • 7 ounce onion, chopped
  • 1 teaspoon olive oil
  • 8 ounces plain or wild white mushrooms
  • 8 ounces boneless leg of lamb
  • 1 tablespoon fresh ginger, coursely grated
  • 1 lemon rind
  • 1 orange rind
  • 1 cup wheat couscous
  • 1/3 cup Chukar® Dried Cherries, any variety
  • 1 tablespoon tomato paste
  • 1/2 cup fresh orange juice
  • Freshly ground pepper to taste
from Chukar Cherries - www.chukar.com

Lamb with Cherry and Couscous (continued)
Heat large nonstick pan until very hot. Reduce heat to medium high; add oil and cook onion until softened and browned. Meanwhile, clean, trim and slice mushrooms; add to onion as it cooks. Wash lamb and remove fat. Cut lamb into small cubes; add to onion and mushrooms. Stir to brown on all sides; remove from heat. Following package directions bring water to boil for couscous. Add grated ginger and rinds and couscous to boiling water; per package directions, until water is absorbed and couscous is tender. Stir dried cherries, tomato paste and orange juice into the lamb; season with pepper, return to heat and cook through. Serve over couscous. Yield 2 servings
from Chukar Cherries - www.chukar.com