Couscous with Lamb, Onions, and Raisins

Name: Couscous with Lamb, Onions, and Raisins
Ingredients: 2 tablespoons raisins; 1 medium onion, sliced; 2 teaspoons butter; 1 teaspoon olive oil; 1 teaspoon honey; The meat removed from the leftover lamb shank, shredded; The remaining lamb-shank sauce; 1/2 cup couscous; Generous pinch of salt; 1 teaspoon butter; 1 tablespoon whole almonds, blanched, peeled, and lightly toasted

December 9, 2011

Ingredients

2 tablespoons raisins

1 medium onion, sliced

2 teaspoons butter

1 teaspoon olive oil

1 teaspoon honey

The meat removed from the leftover lamb shank, shredded

The remaining lamb-shank sauce

For the Couscous

1/2 cup couscous

Generous pinch of salt

1 teaspoon butter

1 tablespoon whole almonds, blanched, peeled, and lightly toasted

Preparation

Step 1
Let the raisins soak in warm water for about 20 minutes. Meanwhile, put the sliced onion in a small cooking pot with water to cover, and boil gently for about 25 minutes, until the onion is soft and the water has evaporated. Stir in the butter, olive oil, and honey, and cook another 5 minutes, until golden and caramelized. While the onion is cooking, prepare the couscous by bringing 3/4 cup water to a boil in a small cooking pot and sprinkling in the couscous. Boil for 1 minute, add the salt and butter, then stir and cover. Now heat the shank meat in its cooking sauce.
Step 2
When all is ready, spoon out the couscous onto a warm dinner plate, moisten it with a little of the lamb sauce, then make an indentation and spoon the meat and the rest of the sauce into it along with the honey/sweet onion/raisin mix, and scatter the almonds on top.

The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved. Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.

TagsCouscous Pasta Lamb Shank Lamb Meat Onion Root Vegetable Vegetable Raisin Dried Fruit Fruit Main Dinner Lunch Easy Quick Cookbooks

Ingredients

For the Couscous

Preparation

Step 1

Step 2

Recipe notes