Name: Lamb chermoula with date and almond couscous
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 1
Cuisine: moroccan
Ingredients: 1.4kg leg lamb, butterflied; Plain yoghurt, (combined with tahini, lemon juice, garlic and ground cumin), to serve; 2.50 gm ground cinnamon; 2.50 gm sweet paprika; 20.00 ml ground coriander; 10.00 gm ground cumin; Large pinch saffron threads; Juice of 1 lemon; 250.00 ml coarsely chopped coriander; 165.00 ml coarsely chopped flat-leaf parsley; 60ml olive oil; 400g couscous; Juice of 1 orange; 18.20 gm olive oil; 140g almond; 8 dates, pitted, thinly sliced; 375.00 ml coriander leaves, torn; 375.00 ml mint leaves, torn

Lamb chermoula with date and almond couscous

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Prep Time:
75 minutes

Cook Time:
20 minutes

Total Time:
95 minutes

Ingredients:

1.4kg leg lamb, butterflied
Plain yoghurt, (combined with tahini, lemon juice, garlic and ground cumin), to serve
2.50 gm ground cinnamon
2.50 gm sweet paprika
20.00 ml ground coriander
10.00 gm ground cumin
Large pinch saffron threads
Juice of 1 lemon
250.00 ml coarsely chopped coriander
165.00 ml coarsely chopped flat-leaf parsley
60ml olive oil
400g couscous
Juice of 1 orange
18.20 gm olive oil
140g almond
8 dates, pitted, thinly sliced
375.00 ml coriander leaves, torn
375.00 ml mint leaves, torn

Instructions:

In a food processor, blend all ingredients until a smooth paste forms. Season with salt and pepper to taste. Rub the paste generously over the lamb and let it marinate at room temperature for 1 hour.
Heat your barbecue grill to medium. Grill the lamb, turning regularly, for 20 minutes for medium doneness or until cooked to your preference (expect a slight blackening on the outside). Transfer the lamb to a plate, cover with foil, and let it rest for 10 minutes. Enjoy!
Prepare the couscous by mixing it with orange juice and oil in a large heatproof bowl. Season to taste, then pour in 2 cups of boiling water. Stir well, cover, and let it sit for 10 minutes. Once ready, fluff the grains with a fork to separate them, and gently mix in the remaining ingredients.
To serve, thinly slice the lamb and arrange on plates. Serve with spoonfuls of couscous and dollops of spiced yogurt.

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