Moroccan Lamb Steaks with Couscos

Vegetables

1	Onion, diced
1	Red onion, medium, diced (Main)
1 tsp	Chilli, or 2, diced
8	Dried apricots, diced
1 tsp	Ground cumin, or 2
1 to taste	Salt & freshly ground pepper
2 Tbsp	Tomato paste
½ cup	Water
½ cup	Parsley, chopped
½ cup	Sunflower seeds
1 Tbsp	Balsamic vinegar
1 Tbsp	Olive oil
1 Tbsp	Butter

Couscous

1	Water, boiling to cover
½ cup	Couscous
1 Tbsp	Olive oil
1 Tbsp	Lemon juice
1 to taste	Salt & freshly ground pepper

Lamb

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

Directions

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