Instructions: Put 2 cups hot tap water in a 2-quart saucepan over high heat. Add 1 tablespoon of the olive oil and 1/2 teaspoon salt, cover and bring to boil.

Meanwhile, put 12 inch saute pan or Dutch oven over medium heat. Cut lamb into 1/2 inch cubes. Add remaining 1 tablespoon oil to pan. Season meat with salt and pepper and add it to saute pan. Increase heat to high and stir.

When couscous water boils, add couscous, stir and turn off heat. Cover and let couscous steam 5 minutes. (Or put couscous, 1 tablespoon olive oil, 1/2 teaspoon salt, and 2 cups water in a microwave-safe container. Cover and cook on high power for 6 minutes. If using microwave, also let couscous steam for 5 minutes.)

Peel garlic. Peel and quarter onion. Put both into food processor and pulse just until chopped. Add to lamb and stir. Add frozen carrots, cumin, cinnamon and cayenne. Stir, cover and reduce heat to medium.

Cut each date into thirds, crosswise. Add to lamb mixture. Cook, covered, until lamb is just tender, 3 to 5 minutes. Stir once or twice and lower heat if meat begins to stick to pan. While couscous steams and the lamb finishes cooking, toast pine nuts in a cast iron skillet over medium heat, about 3 minutes. Chop mint.

When couscous has finished steaming, spoon it into a large bowl. Fluff with large fork, breaking up any clumps. Fold lamb mixture into couscous. Sprinkle with pine nuts and mint or parsley.

Serves 4

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