This may be the most common recipe of the 1st century, somewhat adapted to modern tastes [Craisins? Really?].
1 large package of couscous
¾ cup boiling water
2 lb. lamb, trimmed of fat and cubed
olive or sunflower oil
1 tsp. turmeric
1 tsp. allspice
½ tsp. ground cloves
4 Tbsp. honey
2 cups fresh chives, diced
4 cloves garlic, crushed
1 tsp. black pepper
½ tsp. salt
½ cup dried cranberries or craisins
juice and rind of 1 lemon
small bunch fresh parsley, chopped
Preheat oven to 450°F.
In a large bowl, mix the couscous with boiling water and wait for about 10 minutes. Whisk with a fork, cover, and set aside. (If the mixture seems dry, add a bit of hot water, 1 Tbsp. at a time, until it appears fluffier.)
Place lamb cubes into a large frying pan and brown, brushing them with olive or sunflower oil while constantly turning over the cubes. Sprinkle on turmeric, allspice, and ground cloves and continue to cook on a low temperature for about 10 minutes, all the while brushing the cubes with oil. Slowly pour the honey over the meat, increase the temperature, and cook for about 5 minutes, making sure that the meat is done but not burned.
Remove the lamb and set aside in a large, covered serving bowl. Saute´ the chives, garlic, pepper, and salt in the juice remnants (if very little juice remains, add a bit of hot water and 1 tsp. oil and continue) and cook for 5–7 minutes on a moderate heat. Stir in the dried cranberries (or craisins) and the lemon juice and rind; then mix in the couscous. Pour the couscous mixture over the lamb and toss in the chopped parsley. Turn out onto a large cake platter and serve.
Makes approximately 4 normal servings at 430 calories per.