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Moroccan spiced lamb with almond couscous
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Ingredients:
  • 45.50 gm extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 (250g each) lamb backstraps
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2.50 gm ground paprika
  • 300g couscous
  • 70g flaked almonds, toasted
  • 125.00 ml firmly packed flat-leaf parsley
  • 4 fresh dates, pitted, cut into strips
  • 1 lemon, zested, juiced
Instructions:
  • In a bowl, mix 2 teaspoons of oil with garlic. Brush the fragrant mixture over the lamb, then season with salt, pepper, and ground spices. Heat a char-grill pan over medium heat, and cook the lamb for 3-4 minutes on each side to your preferred level of doneness. Rest the lamb on a plate, lightly covered with foil, for 10 minutes before serving.
  • Next, start by placing the couscous in a heatproof bowl. Add the remaining oil and 1 teaspoon salt, then pour over 300ml boiling water. Stir everything together until combined. Cover the bowl and let it stand for 10 minutes. In a separate bowl, mix together almonds, parsley, dates, and lemon rind. Add half of this mixture to the couscous along with lemon juice. Season with pepper to taste. Finally, using a fork, gently stir everything together until well combined.
  • Portion the couscous into shallow bowls. Cut the lamb into diagonal slices and arrange them on top of the couscous. Sprinkle the remaining almond mixture over the dish and serve.

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