Mmmm...Moroccan!

I've written before about my love of Middle Eastern food. I've expanded that love to the North African region, too. Especially Moroccan. One of my favorite restaurants in Contra Costa County is Moroccan, and I love much about the cuisine. Foods redolent of warm, wonderful spices -- that's what I adore.

Today's soup is a taste of Morocco. Not only does it feature lamb, but the inclusion of couscous makes it almost more like a stew than a soup. In addition, this soup made my house smell good for more than a day. Perfect!

This recipe is from a book called "500 Soups" by Susannah Blake.

Moroccan-style lamb soup with couscous

3 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
12 oz. lean lamb, cubed
1/4 tsp. cayenne pepper
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. ground cinnamon
1 (14 oz.) can diced tomatoes
2/3 cup ready-to-eat dried apricots, halved
3/4 cup couscous
3/4 cup boiling water
Salt
Fresh ground pepper
2 tbsp. chopped fresh mint

Heat 2 tbsp. of the oil in a large saucepan. Add the onion and garlic, cooking for 4 minutes. Stir in the lamb, cayenne, paprika, cumin, coriander, tomatoes, stock and apricots. Bring to a boil, then reduce the heat, cover and simmer for 1 1/2 hours, or until the lamb is tender. Put the couscous in a medium bowl, season with salt, and use a fork to mix in the remaining oil. Pour the water over the couscous and leave to soak for 5 minutes. Fluff up the couscous, stir in most of the mint, and divide among four bowls, mounding the couscous in the center of each bowl. Add salt and pepper to the soup, then ladle it around the couscous in the center of each bowl. Sprinkle with the remaining mint.