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Couscous With Lamb, Onions and Raisins

This is a nice use of the leftover lamb shank. You will need a few more ingredients that you may have in your pantry.

2 tablespoons raisins

1 medium onion, sliced

3 teaspoons butter, divided

1 teaspoon olive oil

1 teaspoon honey

Meat removed from leftover lamb shank, shredded

1/2 cup couscous

Generous pinch salt

1 tablespoon whole almonds, blanched, peeled and lightly toasted

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 a teaspoon of butter, olive oil and honey, and cook for 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 salt and butter, then stir and cover.

Heat the shank meat in its cooking sauce.

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.

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