1 tablespoon olive oil

1 teaspoon garlic, minced

1 yellow onion, chopped

1 pound lean ground/minced lamb (see notes)

1 tsp cumin

1 tsp cinnamon

1 tsp turmeric

½ tsp coriander

¼ tsp cayenne, more or less to taste

1 cup broth/stock

½ teaspoon salt

1 can chick peas, rinsed and drained

5 ounces fresh spinach, large stems removed and coarsely chopped

1 cup dried couscous, (see tips!)

sea salt and fresh ground pepper to taste

fresh mint or cilantro, chopped pistachios or toasted almonds, lemon wedges, to garnish

1. Sauté the aromatics - Sauté onion and garlic with olive oil in a large cast iron skillet or saute pan (use one with a cover that fits) over medium heat until fragrant and beginning to soften - only 30-60 seconds. Don't burn the garlic!

2.Cook the lamb and add the spices - Add minced lamb. Break it up. Add the cumin, cinnamon, turmeric, coriander, and cayenne. Continue cooking until the lamb no longer shows any pink, and the pan has very little or no liquid. DRAIN ALL THE FAT and put the lamb on a paper towel

3. Heat the broth/stock - Add the broth/stock, chick peas. Bring liquid to a boil, add lamb and onion back. Add the spinach to the pan, and stir it in a bit to encourage wilting. 

Cook the couscous - Add the couscous, cover the pan, and remove from the heat. Allow the dish to remain covered at least 5 minutes. Fluff with a fork. Serve with desired garnishes.

https://beyondmeresustenance.com/easy-one-pot-ground-lamb-couscous/

this is really good but NEED to drain the oil from the lamb next time