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Moroccan lamb with fragrant couscous
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Ingredients:
  • 4 Moroccan lamb drumsticks (about 1kg)
  • 260g couscous
  • 85g dried date
  • 80ml grapefruit juice
  • 3 oranges, peeled, segmented
  • 165.00 ml fresh coriander leaves
  • 50g almond
  • 0.63 gm ground cinnamon, plus extra to serve
  • 130g yoghurt
  • 1 garlic clove, crushed
  • Salt & freshly ground pepper
Instructions:
  • Preheat oven to 200°C. Arrange drumsticks in a baking dish and bake for 5 minutes. Lower the temperature to 180°C and bake for an additional 50 minutes. Let rest for 5 minutes before serving.
  • In a heatproof bowl, combine couscous and dates. Pour in grapefruit juice and 1 cup (250ml) of boiling water. Let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork, then mix in oranges, coriander leaves, almonds, and cinnamon until fully incorporated.
  • In a small bowl, combine yoghurt, garlic, salt, pepper, and 1 1/2 tablespoons of water. Serve the couscous and drumsticks on plates, then drizzle with the yoghurt mixture and finish with a sprinkle of cinnamon.

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