African Lamb Couscous
For the Couscous (not in the picture):
Brown the meat by frying in the olive oil. Reduce the heat, add the onions and garlic and fry until golden then add the vegetables, cooking for a further 2 minutes.
Cover with 500ml water, add the lid and simmer until the vegetables are tender and the meat is cooked.
Mix the dates, raisins and chickpeas into the couscous and add just enough water to soften.
Place the dampened couscous in a colander lined with cheesecloth or muslin. Place over a pot of boiling water and steam until done (about 25 minutes).
Plate-out the couscous and stir-in the butter then place the meat and sauce on top (we served the couscous separately). Serve immediately.