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Chermoula lamb with chickpea couscous
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Transform lamb with the exotic flavors of North African chermoula.
Ingredients:
  • 600g lamb eye of loin (backstrap)
  • Olive oil spray
  • 290g (1 1/2 cups) couscous
  • 1/2 tsp ground turmeric
  • Pinch of salt
  • 500ml (2 cups) boiling water
  • 1 x 420g can Chickpeas, rinsed, drained
  • 82.50 ml fresh continental parsley leaves
  • 100g reduced-fat natural yoghurt, to serve
  • 375.00 ml chopped fresh coriander
  • 250.00 ml chopped fresh continental parsley
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 5.00 gm paprika
  • 42.00 gm fresh lemon juice
  • 4.60 gm olive oil
Instructions:
  • Prepare the chermoula by combining coriander, parsley, garlic, cumin, paprika, lemon juice, and oil in a food processor until smooth.
  • Set aside 2 tablespoons of flavorful chermoula. Generously coat the lamb with the rest of the aromatic chermoula.
  • Grease a chargrill with olive oil spray and heat over medium-high heat. Grill the lamb for 3 minutes on each side for a perfect medium doneness. Place on a plate, cover with foil, and let it rest.
  • In a large heatproof bowl, combine couscous, turmeric, salt, and water. Cover and let sit for 5 minutes until liquid is absorbed. Fluff the grains with a fork and mix in the chickpeas.
  • Slice the lamb thickly against the grain. Divide the couscous mixture into serving dishes, sprinkle with parsley, top with the lamb, and spoon over the yogurt and reserved chermoula before serving.

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