Moroccan Lamb over Couscous

Ingredients:
1 lb. lamb shoulder
1 white onion
4 stalks celery
1 clove garlic
2 cups couscous
2 tbsp. butter
Flour
White wine
Olive oil

Spices:
Garlic powder
Salt
Black Pepper
Tarragon
Cumin
Paprika

Fillet lamb meat; cut into small morsels.

Sift flour with all spices, mixed to taste. Don't be shy with the paprika.

Cut onions, celery, and garlic clove. Sautee over medium-high heat with a dash of olive oil.

While vegetables are on the heat, dredge meat through flour. Braise floured meat with olive oil until medium rare. Transfer meat to vegetables. Reduce heat to medium, add white wine, and cover, stirring occasionally.

In saucepan, add 2 cups water, butter, and salt. When butter has completely melted and water is at constant boil, add couscous. Stir couscous until it absorbs all water (about 5 minutes). Fluff with small metal fork.

Serve meat-and-onion mix in separate bowl from couscous, along with green vegetable of your choice (I like grilled asaparagus).

Ideally, the meat will have a subtle but powerful and savory flavor, and the couscous should make your mouth feel happy.