Moroccan Lamb With Couscous

READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep time does not include marinating time.
  • Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
  • Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
  • Couscous.
  • In a small fry pan heat a little olive oil and cook peppers until tender.
  • Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
  • Add peppers, lemon juice, coriander and currants stir gently to combine.
  • Yogurt.
  • Combine yogurt with coriander, stir and serve drizzled over lamb.
  • To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.
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