Spicy Lamb With Garlic Couscous |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets. Ingredients:
2 (400 g) loin lamb, back straps about (eye of lamb loin) |
2 -3 teaspoons chopped chili (fresh or bottled) |
2 teaspoons ground cumin |
1 garlic clove, crushed |
1/4 cup fresh coriander, chopped (cilantro) |
1 cup peas (frozen or fresh) |
1 1/2 cups couscous |
2 cups chicken stock |
3 garlic cloves, thinly sliced |
2 teaspoons olive oil |
1/2 cup low-fat yogurt |
Directions:
1. FOR THE LAMB.
2. Trim off any fat.
3. In a small bowl combine the chili, cumin, garlic and coriander.
4. Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
5. Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
6. Remove from grill, sprinkle with a little sea salt and cover to keep warm.
7. FOR THE COUSCOUS.
8. Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
9. Remove from the heat and stir in the couscous and oil.
10. Cover and stand for about 5 minutes or until the liquid is absorbed.
11. Fluff with a fork.
12. TO SERVE.
13. Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
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