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Moroccan lamb with chickpea and lemon couscous
Moroccan lamb with chickpea and lemon couscous
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Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
37 minutes
Boost couscous with flavorful chickpeas, pine nuts, and parsley for added nutrients and taste.
Ingredients:
  • 20.00 ml Moroccan Seasoning
  • 125ml (1/2 cup) olive oil
  • 600g lamb leg steaks
  • 500ml (2 cups) chicken style liquid stock
  • 380g (2 cups) couscous
  • 1 lemon
  • 1 x 420g can chickpeas, rinsed, drained
  • 45g (1/4 cup) toasted pine nuts
  • 40.00 ml chopped fresh continental parsley
  • 125g (1/2 cup) Greek-style natural yoghurt
  • 21.00 gm fresh lemon juice
  • Fresh continental parsley leaves,to serve
Instructions:
  • In a large ceramic or glass bowl, mix the Moroccan seasoning, garlic, and oil. Add the lamb and toss until well coated.
  • Heat a chargrill or large non-stick pan over high heat. Remove lamb from marinade and cook for 5 minutes. Flip and cook for another 3 minutes for medium doneness. Place on a plate, cover with foil, and let it rest for 5 minutes. Serve and enjoy!
  • While your stock heats up in a medium saucepan over high heat, bring it to a boil, then remove it from the heat. Stir in the couscous, cover, and set aside for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
  • Zest the lemon directly into the couscous bowl. Add chickpeas, pine nuts, and chopped parsley, then mix well.
  • Mix together the yoghurt and lemon juice in a small bowl. Thickly slice the lamb. Serve the couscous mixture in dishes, topped with the sliced lamb, yoghurt sauce, and parsley leaves.

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