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Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder. Mix together lamb, garlic, , spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare. While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste. Serve patties on couscous.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Record your recipes and experiments — organized cooking journal
Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices