Moroccan Lamb

Ingredients

• 3 Tablespoons Golden Raisins
• 2 1/2 Pounds Lamb Shoulder, cut into 1-inch cubes
• 1 Large Yellow Onion, grated
• 1 Tablespoon Ras El Hanout
• 1/4 Cup Cubeb Berries , toasted and ground
• 1 4'' Cinnamon Stick , broken into large pieces
• 1/8 Teaspoon Saffron Threads
• Kosher Sea Salt Flakes
• 6 Plum Tomatoes, seeded and finely chopped
• 1/2 Cup Hot Water
• 1 1/2 Teaspoons Granulated Brown Sugar
• 1 Large Red Onion, thinly sliced
• 1/4 Cup Flat-Leaf Parsley, minced
• 2 Cups Lebanese Couscous , cooked