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Lamb and apricot couscous
Lamb and apricot couscous
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Grilled lamb and Middle Eastern couscous salad - perfect for any season!
Ingredients:
  • 1 kg butternut pumpkin, peeled, deseeded, cut into chunks
  • Olive oil spray
  • Salt & freshly ground pepper
  • 190g couscous
  • 1 lemon, juiced
  • 150g dried Turkish apricots, cut into large chunks
  • 50g pistachio kernels, roughly chopped
  • 250.00 ml chopped fresh continental parsley
  • 2 (250g each) lamb eye of loin fillets (backstrap)
  • Tzatziki, to serve
Instructions:
  • Preheat the oven to 220°C. Place the pumpkin on a baking tray, drizzle with oil, and season generously with salt and pepper. Roast until golden brown, about 30-40 minutes.
  • Place couscous in a heatproof bowl. Mix boiling water with lemon juice to make 1 cup (250ml). Pour over couscous and let sit for 5 minutes until liquid is absorbed. Fluff with a fork to separate grains.
  • Combine the apricots, pistachios, parsley, and roasted pumpkin with the couscous, gently folding everything together until well mixed.
  • Preheat a chargrill pan over high heat. Season the lamb on both sides and sear in the pan for 4-5 minutes per side for a medium doneness. Rest for 5 minutes before slicing.
  • Present the couscous elegantly with the tender lamb arranged on top and a generous dollop of flavorful tzatziki sauce.

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