adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan lamb with chickpea couscous
Moroccan lamb with chickpea couscous
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Tangy chickpea couscous enhances flavorful Moroccan lamb.
Ingredients:
  • 36.40 gm olive oil
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 500g lamb leg mini roast
  • 300g can chickpeas, drained, rinsed
  • 375.00 ml couscous
  • 382.50 gm hot salt reduced chicken style liquid stock
  • 82.50 ml roasted hazelnuts, roughly chopped
  • 82.50 ml mint leaves, chopped
  • 1 orange, rind finely grated, juiced
  • extra mint leaves, to serve
Instructions:
  • Preheat oven to 200°C. Mix 1 tablespoon of oil with cumin, coriander, cinnamon, salt, and pepper in a bowl. Coat lamb with the spice mixture. Roast in the oven for 25 minutes for a medium cook, or until desired doneness. Rest lamb covered in foil in a warm spot for 10 minutes before serving.
  • After allowing the roast to rest, combine chickpeas, couscous, hot stock, and the remaining 1 tablespoon of oil in the roasting pan. Cover with foil and let it sit for 3 minutes. Fluff the couscous with a fork to separate the grains, then mix in the hazelnuts, mint, orange rind, and 1/4 cup of orange juice.
  • Plate the fluffy couscous followed by thinly sliced lamb arranged neatly on top. Finish with a generous sprinkle of fresh mint leaves before serving.

Similar Recipes