Glazed Moroccan Lamb Steaks with Couscous

To make the glazed Moroccan lamb steaks with couscous, in a large bowl, combine the garlic, cumin, Moroccan plum chutney, 1.5 tablespoons olive oil, wine, and some salt and pepper.

Add the steaks to the bowl and toss in the marinade until they are completely coated.

Allow to marinate for 30 minutes.

Meanwhile, heat the remaining oil in a skillet and sauté the peppers for 5 minutes.

Add zucchini, green onions and pine nuts and saute, stirring constantly, until zucchini is just tender.

Place the couscous in a bowl with the butter, cinnamon, a little salt and pepper and pour the freshly made hot vegetable soup over it.

Stir well, cover the bowl with plastic wrap and let the couscous swell for 5 minutes.

Highly heat a non-stick grill pan and sear the lamb steaks for 3 minutes on each side.

Mix the vegetables into the couscous with a fork and serve with the lamb steaks.

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