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Lightly coat a large frying pan with oil. Place over high heat. Season lamb then add to pan and cook for 10 mins, or until browned all over and cooked to medium. Set aside and cover to keep warm. Add oil and cook onion, stirring, over low heat for 10 mins, or until lightly caramelized. Add garlic and cook, stirring, until fragrant. Meanwhile, combine couscous with 1/2 tsp salt and 1 cup boiling water. Let stand, covered, for about 5 mins, or until water is absorbed. Fluff with a fork. Add onion mixture, tomatoes, feta and spinach and toss gently. Combine olive oil, lemon juice and oregano and toss with couscous mixture. Slice lamb and serve over couscous.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Insulated warmer keeps tortillas hot through the meal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Insulated warmer keeps tortillas hot through the meal
Record your recipes and experiments — organized cooking journal
Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices