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Fragrant Lamb and Couscous Pilaf - Makes 8 servings.

• 1 Tbsp. freshly grated orange zest
• 1/2 tsp. ground anise seed (or fennel seed)
• 1/2 tsp. ground cardamon
• 1 tsp. ground coriander, divided
• 1 tsp. salt
• 6 oz. lamb (loin chop or tenderloin), in thin, bite-sized pieces
• 2 Tbsp. canola oil, divided
• 1 box (10 oz.) couscous (about 1 1/2 cups)
• 1/2 cup dried apricots cut into slivers
• 1/2 cup Sultanas (golden raisins)
• 3 cups boiling water, divided
• 1/2 cup shelled pistachios, unsalted, or slivered almonds
• 2 cups frozen green peas
• Salt and white pepper
• 1/4 cup minced fresh mint leaves (optional)

Mix together orange zest, anise (or fennel) seed, cardamon, half the coriander and salt. Rub into the lamb. Let stand 30 to 60 minutes.

Heat 1 Tbsp. oil in a skillet over medium heat. Add couscous and stir, cooking 1 to 2 minutes, until grains turn translucent and shiny. Remove from heat. Mix in remaining coriander, apricots and raisins. Pour in 2 cups of boiling water, stirring briskly. Cover and let stand 7 minutes.

Meanwhile, toast nuts in a heavy skillet over medium heat, stirring, until lightly toasted, about 4 minutes. Transfer nuts to a small bowl.

Stir couscous with fork to fluff grains. Add remaining boiling water. Place peas on top of couscous. Cover and let stand 5 minutes more.

Heat remaining oil in a skillet over medium-high heat. Add lamb and sauté until lightly browned. Transfer meat to the bowl with nuts. Fluff couscous with a fork. Add salt and pepper to taste. Mix in lamb and nuts. Top with mint, if desired, and serve.

Per serving: 332 calories, 9 g. total fat (1 g. saturated fat), 50 g. carbohydrate, 13 g. protein, 5 g. dietary fiber, 311 mg. sodium.