LAMB WITH CHERRIES AND COUSCOUS

Steps:

• Chop whole onion.
• Heat large nonstick pan until very hot. Reduce heat to medium high; add oil, and cook onion until it begins to soften and brown.
• Meanwhile, clean, trim and slice mushrooms; add to onion as it cooks.
• Wash lamb and remove fat. Cut lamb into small cubes, add to onion and mushrooms as they cook, and stir to brown on all sides; remove from heat.
• Following package directions, bring water to boil for couscous.
• Coarsely grate ginger; finely grate lemon and orange rinds.
• Add grated ginger and rinds and couscous to boiling water; cover and remove from heat, and allow to sit until water is absorbed and couscous is tender, about 5 minutes.
• Stir the cherries, tomato paste and orange juice into the lamb; season with pepper; return to heat and cook through. Serve over couscous.