Moroccan Lamb With Couscous
Ready In: 40 mins
Serves: 6
Ingredients
- 1⁄3 cup slivered almonds
- 3 tablespoons butter
- 2 garlic cloves, finely chopped
- 2 cups chicken stock
- 1⁄8 teaspoon saffron thread
- 2 cups quick-cooking couscous
- 2 tablespoons ras el hanout spice mix
- 1 tablespoon olive oil
- 2 lbs lamb backstraps or 2 lbs lamb fillets
- 2 red peppers, cut into strips
- 3 zucchini, cut into long ribbons
- 14 ounces canned chick-peas, drained
- 4 tablespoons fresh mint leaves, roughly chopped
- 4 tablespoons fresh coriander leaves, roughly chopped
Directions
- Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.
- Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.
- Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.
- Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.
- Cook red peppers and zucchini on grill for 2 - 3 minutes per side.
- Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!
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