Name: Moroccan lamb with couscous
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 lamb fillets (350g); 2 teaspoon each ground cumin and coriander; 1/2 teaspoon ground cinnamon; 1/2 cup (140g) plain yogurt; 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 tablespoon dried currants; 2 teaspoon finely grated lemon rind; 2 teaspoon lemon juice; 1/4 cup fresh coriander leaves (cilantro)

Moroccan lamb with couscous

Give your family midweek meal with an exotic twist with this Moroccan lamb with couscous. The aromatic spices combined with a sprinkle of coriander just before serving give this dish its unique flavour.

Ingredients

4 lamb fillets (350g)

2 teaspoon each ground cumin and coriander

1/2 teaspoon ground cinnamon

1/2 cup (140g) plain yogurt

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 tablespoon dried currants

2 teaspoon finely grated lemon rind

2 teaspoon lemon juice

1/4 cup fresh coriander leaves (cilantro)

Method

1.Combine lamb, spices and ¼ cup of the yogurt in medium bowl, cover; refrigerate for 3 hours or overnight.

2.Cook lamb on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes, then slice thinly.

3.Meanwhile, combine couscous and the water in large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in currants, rind, juice, fresh coriander and lamb; toss with fork to combine.

4.Serve lamb and couscous with remaining yogurt. Serve with a squeeze of lemon, if you like.

Marinate the lamb the night before. You can substitute some finely chopped preserved lemon for the lemon juice and rind in the couscous.
Note

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Ingredients

Method

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