Couscous and Lamb Salad

Ingredients:

1 lb of ground turkey dash(es) of ground allspice dash(es) of ground cinnamon 2 cloves garlic, finely chopped carrots, sliced lenghtwise, and ~3 in long green onions asparagus butter olive oil 5+ cups prepared couscous

Double Mustard Sauce:

I made this by making up a thick white sauce, replacing about 1/2 the milk with a grey mustard, and adding mustard powder to taste. I then adjusted the thickness with milk. Brown the meat, and add spices to taste.

Steam the veggies, then saute briefly in butter and oil.

I found the timing worked best if I started the couscous and sauce ahead of time, then did the meat and veggies almost simulatneously, since they both go fairly quickly.

Serve by putting a bed of couscous on the plate, pour a line of sauce down the center, and meat over the sauce. The veggies go on either side of the plate.

I think I ended up using between one and two cups of couscous (cooked) per serving. Depends on how hungry you are I guess.