Name: Baked lamb couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm olive oil; 12 lamb cutlets; 1 red onion, cut into wedges; 2 zucchini, halved lengthways, cut into 1cm slices; 1 red capsicum, cut into 3cm pieces; 10.00 gm Moroccan spice mix (ras el hanout); 1/2 x 450g pkt Wholemeal CousCous; 62.50 ml chopped coriander; 6 dates, seeded, chopped; 450ml vegetable liquid stock; 82.50 ml flaked almonds, toasted; Lemon wedges, to serve; 62.50 ml coriander sprigs, extra, to serve

Baked lamb couscous

0 Likes

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Savor a savory weeknight dinner with succulent lamb and flavorful Moroccan couscous.

Ingredients:

18.20 gm olive oil
12 lamb cutlets
1 red onion, cut into wedges
2 zucchini, halved lengthways, cut into 1cm slices
1 red capsicum, cut into 3cm pieces
10.00 gm Moroccan spice mix (ras el hanout)
1/2 x 450g pkt Wholemeal CousCous
62.50 ml chopped coriander
6 dates, seeded, chopped
450ml vegetable liquid stock
82.50 ml flaked almonds, toasted
62.50 ml coriander sprigs, extra, to serve

Instructions:

Preheat oven to 220C or 200C fan-forced. Heat a tablespoon of oil in a flameproof baking dish or large frying pan over high heat. Season the cutlets and sear for 1-2 minutes until golden brown. Set aside, cover, and keep warm.
Sauté onion, zucchini, and capsicum until golden. Toss with spices and roast until tender. Mix in couscous, dates, coriander, and stock. Top with cutlets and bake covered. Rest and garnish with almonds, coriander, and lemon wedges before serving.

We use cookies

Similar Recipes

Simon Pegg's lamb tagine

Roast lamb with couscous, date & pistachio stuffing

North African lamb meatballs with couscous

Garlic lamb with hazelnut and lemon couscous

Lamb and apricot tagine tray bake