Moroccan Lamb With Couscous

Recipe by Baby Kato
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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