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

Lamb Cherry Couscous (continued)
Heat large non-stick pan until very hot. Reduce heat to medium high; add oil and cook onion until soft and brown. Meanwhile, slice mushrooms; add to onion as it cooks. Wash lamb and remove fat. Cut lamb into small cubes; add to onion and mushrooms as they cook. Stir to brown on all sides; remove from heat. Following package directions bring water to boil for couscous. Coarsely grate ginger; finely grate lemon and orange rinds. Add grated ginger and rinds and couscous to boiling water; per package directions, until water is absorbed and couscous is tender. Stir the 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