Merguez Lamb Patties with Golden Raisin Couscous

This dish really doesn't look like much but don't let the fool you because the flavor is fantastic. The lamb & spices have a wonderful North African flavor which balances nicely with the sweetness of the raisins in the couscous. It's a good thing too since it took trips to three grocery stores to find ground lamb (or even lamb we could grind ourselves without) as well as three grocery stores & a middle easter market to find the harissa. This really surprised me as we were shopping at the "gourmet" markets. Anyway if you like lamb (& can find some harissa) make this.

Matt likes things extra spicy so that's a big dollop of harissa on each patty, I skipped that.

1 t fennel seeds
1 lb ground lamb
2 garlic cloves, minced
1 T harissa (more or less to your tolerance for spicy)
1 t ground cumin
1 t ground coriander
1/4 t ground cinnamon
1/2 t salt
1 T vegetable oil
1/2 c chicken broth
3 T golden raisins
1/2 c couscous
1/4 c chopped cilantro
zest of 1/2 lemon

Toast the fennel seeds in a small skillet over medium heat until a shade darker, about a minute. Grind to a fine powder. Mix together lamb, garlic, harissa, cumin, fennel, coriander, cinnamon and salt with your hands being careful not to overmix. Form into 4 patties about 3/4-inch thick. Heat the oil in a large heavy skillet over medium-high heat then add patties. Cook for about 9 minutes turning once.

While the patties are cooking bring the broth, raisins & a pinch of salt to a boil in a saucepan. Stir in couscous. Cover & remove from heat. Let stand for 5 minutes. Fluff with a fork. Stir in cilantro & lemon zest.

Makes 4 patties & 2 servings of couscous
adapted from Gourmet March '08