Wholesome lamb, caramelized onions and couscous soup

Serves 6

Turn that left over Easter meat into another great eat!

medium-sized, sliced thinly onions

2 tbsp

butter

1 large

clove, crushed garlic

2 tbsp

fresh, finely chopped thyme, and/or oregano and/or parsley

6-8 ounces

cut into 1 inch cubes lamb

1 ½ cups

cooked, large pearl couscous

4 cups

mushroom broth, (or beef broth)

To taste

salt & pepper

Cut onions in half and using the tip of your knife, cut out the root to remove it. Thinly slice onion lengthwise, into slices that are ¼ of an inch ⅛ of an inch thick.
Heat butter in a large saucepan over medium heat until melted and sizzling. Start by adding two large handfuls of chopped onion to the pot. Cook, stirring, until onions are soft and starting to turn translucent (about 1–2 minutes). Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
Reduce to medium-low heat and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much, until they turn a deep golden brown (about 15–20 minutes).
Increase the heat back up to medium-high heat and add garlic, stirring until the garlic looks soft and glistening (about ½ minute). Add the lamb and continue stirring to heat the lamb and incorporate with the onions (1-2 minutes). Add fresh herbs and couscous, stir.
Add broth and heat until the broth is hot and the lamb is warmed through.
Ladle into bowls and serve with extra chopped herbs on top.