Lamb Tagine, page 199 and Lemon-Pistachio Israeli Couscous

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How perfect was this?

After my son’s first bite he asked if we could have this again.

I cooked the lamb for 3 hours and it was just perfect.  I totally forgot to use the honey, I also forgot the salt for the fougasse before baking.

I loved the couscous it is the first time I cook Israeli couscous.  It is also very nice cold the day after as a salad.

We are so having this again and then I will remember the honey.

9 thoughts on “Lamb Tagine, page 199 and Lemon-Pistachio Israeli Couscous

  1. Mary Hirsch

    All your photos were beautiful. I especially liked the middle picture of ingredients. Your lamb dish looks so delicious. Whoever sat down at your table was very fortunate. I looked for a picture of the fougasse?%? but do realize it wasn’t part of the CtBF’s selection. The couscous is something I can’t wait to try.

    Liked by 1 person

    Reply

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