Moroccan Lamb Steaks with Couscous

Vegetables

2	Red onions, (1 each) medium sized, diced
2	Carrots, (1 each) diced
8	Apricots, dried, diced
1 tsp	Chilli, (1-2 tsp each) diced
1 tsp	Ground cumin, (1-2 tsp each)
1 to taste	Salt and freshly ground black pepper
2 Tbsp	Tomato paste
½ cup	Water, (each)
½ cup	Parsley, (each)
½ cup	Sunflower seeds, (each)
1 Tbsp	Balsamic vinegar
1 Tbsp	Olive oil, (each) and 1 tbsp of butter each

Couscous

1 to taste	Water, (boiling) to cover
½ cup	Couscous (Main)
1 Tbsp	Olive oil, (each)
1 Tbsp	Lemon juice, (each)
1 to taste	Salt and freshly ground black pepper

Lamb

½ tsp	Ground cumin, (each)
2	Lamb leg steaks (Main)
½ tsp	Salt, (each)
2 tsp	Olive oil
½ tsp	Freshly ground black pepper

Directions

1. Heat oil and butter in a frying pan on medium heat and saute onion and carrot until softened. Add apricots, seasoning, cumin, chilli, tomato paste, water, parsley and sunflower seeds. Cover and simmer for 5 minutes on low.
2. Meanwhile, put couscous in a bowl and cover with boiling water. Stir, then cover until couscous absorbs water. Add olive oil, lemon juice, salt and pepper. Cover until ready to serve.
3. To cook lamb, dust steaks with combined cumin, salt and pepper, pressing in well. Heat oil in a frying pan and
4. saute steaks for 3 to 4 minutes each side, until medium rare. Rest for a few minutes before serving.
5. To serve, fluff couscous and place on two serving plates. Add balsamic vinegar to vegetable sauce. Top couscous with lamb then spoon sauce on one side.