Morrocan Chili and 10,000 Grains of Sand

Ingredients

• 4  apricots chopped
• 1  bay leaf 
• 2 tablespoons butter 
• 14 ounce tomato sauce canned
• 1.5 cups chicken stock see 
• 2 tablespoons chili powder 
• 3 tablespoons chives finely chopped
• 1.5 cups couscous 
• 2 cloves garlic finely chopped
• 1 handful golden raisins 
• 1  bell pepper green seeded chopped
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon ground coriander 
• 0.5 tablespoon ground cumin 
• 2 pounds lamb 
• 1  lemon zest juiced
• 1 handful mint leaves fresh chopped
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 0.5 teaspoon paprika 
• 1 handful parsley leaves fresh chopped
• 3 tablespoons pinenuts toasted
• 8  pita breads cut into wedgesfor scooping
• 4 servings salt and pepper black freshly ground
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• pot
• broiler

Directions

1. Preheat oven to 400 degrees F.
2. Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika.
3. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes.
4. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
5. Bring butter and stock to a boil in a pot with tight fitting lid.
6. Add dried fruit and couscous, stir then turn off heat and set lid in place.
7. Let stand 5 minutes.
8. Add nuts and herbs and toss with fork.
9. Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.