Photograph by: Misha Gravenor

Serves 5

So nice for Yom Tov! Sweet pomegranates with flavorful lamb, its so special for that special meal.

1/2 cup pomegranate molasses (found in most markets, alternatively use pomegranate juice plus 1 tablespoon molasses)
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb chops, cut into 3/4-inch square pieces, bones reserved, or lamb shoulder cubed
1-1/4 cups water, divided
2 cups low-salt chicken broth
1 (10-ounce) box plain couscous
2 tablespoons (1/4 stick) unsalted margarine
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves

Whisk pomegranate molasses (or juice plus molasses), coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.

Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.

Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in margarine until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.