Name: Moroccan spiced lamb and couscous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: moroccan
Ingredients: 500g lamb leg steaks, cut into 2cm pieces; 20.00 ml Moroccan seasoning; 18.20 gm olive oil; 1 brown onion, halved, thinly sliced; 400g can chickpeas, drained, rinsed; 82.50 ml currants; 250.00 ml couscous; 2 tsp chicken style stock powder; 312.50 gm boiling water; 62.50 ml chopped fresh coriander leaves; 40.00 ml slivered almonds, toasted; Fresh coriander leaves, to serve

Moroccan spiced lamb and couscous

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Indulge in our budget-friendly Moroccan lamb and couscous dish, packed with exotic flavors.

Ingredients:

500g lamb leg steaks, cut into 2cm pieces
20.00 ml Moroccan seasoning
1 brown onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
82.50 ml currants
250.00 ml couscous
2 tsp chicken style stock powder
312.50 gm boiling water
62.50 ml chopped fresh coriander leaves
40.00 ml slivered almonds, toasted
Fresh coriander leaves, to serve

Instructions:

Combine lamb and seasoning in a bowl, ensuring even coating. In a frying pan, heat 2 teaspoons oil over medium heat. Sauté onion for about 5 minutes until softened. Transfer to a plate and cover to keep warm. Increase heat to medium-high, add remaining oil to the pan. Cook lamb, stirring occasionally, until browned and cooked through, about 3 to 5 minutes. Remove pan from heat.
Combine chickpeas, currants, couscous, stock powder, boiling water, and onion in a pot. Mix well and cover. Cook on low heat for 5 to 7 minutes until liquid is absorbed. Fluff the couscous with a fork. Stir in chopped coriander. Garnish with almonds and more coriander. Serve hot.

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