Road to Morocco Lamb with Pine Nut Couscous

Name: Road to Morocco Lamb with Pine Nut Couscous
Ingredients: 2 1/2 pounds boneless leg of lamb, cut into bite size pieces; 1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick); 2 teaspoons turmeric, 2/3 palm full; 2 teaspoons cumin, 2/3 palm full; 1 1/2 teaspoons coriander, 1/2 palm full; 1 teaspoon paprika, 1/3 palm full; 1/2 teaspoon cinnamon, eyeball it in your palm; 1/4 teaspoon ground cloves, eyeball it in your palm; 3 tablespoons extra-virgin olive oil, 3 turns of the pan; 2 medium onions, thinly sliced; 3 cloves garlic, chopped; 20 to 24 pitted dates, halved, about 1 cup; 1 quart chicken stock; 2 tablespoons butter; 3 tablespoons pine nuts, a generous palm full; 2 cups couscous; 4 scallions, chopped