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Vegetable couscous with spiced lamb
Vegetable couscous with spiced lamb
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Pair lamb with fluffy, flavorful couscous for a delightful and simple dish.
Ingredients:
  • 7.50 gm Middle Eastern spices (Harissa)
  • 2 (about 400g) lamb eye of loin (backstrap)
  • 9.20 gm olive oil
  • 290g (1 1/2 cups) couscous
  • 20.00 ml coarsely grated lemon rind
  • 310ml (1 1/4 cups) salt reduced chicken style liquid stock
  • 60ml (1/4 cup) fresh lemon juice
  • 340g chargrilled capsicum, cut into thin strips
  • 1 x 280g btl artichoke hearts, drained, halved
  • 125.00 ml chopped fresh continental parsley
  • 130g (1/2 cup) Greek-style natural yoghurt
Instructions:
  • Spread the spice mix on a plate and coat the lamb evenly. Heat oil in a non-stick pan over medium-high heat. Cook the lamb for 3-4 minutes on each side until desired doneness. Let it rest covered with foil for 5 minutes, then thinly slice against the grain.
  • In a bowl, combine couscous and lemon rind. In a small saucepan, bring stock to a boil. Pour the hot stock and lemon juice over the couscous. Cover and let sit for 3-4 minutes until liquid is absorbed. Fluff the couscous with a fork, then mix in capsicum, artichoke, and parsley until fully combined.
  • To serve, distribute the couscous mixture onto plates, then add the lamb and a dollop of yogurt on top.

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