Ingredients

• 1 1/4 teaspoons fennel seeds
• 1 1/4 pounds ground lamb
• 3 garlic cloves, minced
• 2 tablespoons harissa (spicy North African condiment)
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 1 1/4 cups reduced-sodium chicken broth or water
• 1/3 cup golden raisins
• 1 cup couscous
• 1/2 cup chopped cilantro
• Zest of 1 lemon
• Equipment: an electric coffee/spice grinder
• Accompaniment: harissa or hot sauce

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Instructions

1. 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.
2. Mix together lamb, garlic, harissa, 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).
3. 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.
4. 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.
5. Serve patties on couscous.