500 g lamb

2 cups chicken stock

2 cups couscous

1 large onion

1/2 cup pine nuts

2/3 cup dates

Cook lamb in frypan for 3-4 minutes each side

Transfer lamb to plate then cover and set aside

Combine hot chicken stock and couscous in a large bowl, cover and stand for 5 minutes

Fluff couscous with a fork

Slice and saute onion in frypan

Stir in toasted pine nuts and chopped dates, and cook for another minute

Combine and serve