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Chermoula lamb and pumpkin couscous
Chermoula lamb and pumpkin couscous
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in our exotic Moroccan lamb and couscous dish for a flavorful adventure.
Ingredients:
  • 15.00 gm chermoula spice mix (see note)
  • 450g lamb loin fillet, trimmed
  • 200g low-fat plain yoghurt
  • 82.50 ml mint leaves, finely chopped
  • olive oil cooking spray
  • 750g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 500.00 ml frozen peas
  • 250.00 ml couscous
Instructions:
  • Massage 1 1/4 tablespoons of flavorful chermoula into the lamb. Transfer the lamb to a plate and securely cover with plastic wrap before chilling it in the refrigerator for 20 minutes, if possible.
  • Mix together creamy yoghurt with fresh mint in a bowl, sprinkle with a touch of salt and pepper, then chill in the refrigerator until serving time.
  • Preheat a non-stick frying pan over medium heat. Lightly coat both sides of the lamb with oil. Cook each side for 5 minutes for medium doneness or to your preferred level. Place the lamb on a plate, cover with foil, and let it rest for 10 minutes.
  • In a saucepan, simmer pumpkin in water until just tender. Add peas and cook for 1 more minute. Drain the vegetables, saving 1 cup of cooking water, and keep warm in a bowl.
  • Pour the cooking water back into the saucepan. Mix in the rest of the chermoula and bring it to a boil. Take it off the heat, then mix in the couscous. Cover and let it sit for 3 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains, then add the pumpkin and peas. Stir everything together until well combined.
  • Slice the lamb thinly, then spoon the couscous onto plates. Top with the lamb slices and any juices from the plate, and drizzle with minted yoghurt before serving.

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