| | 15-minute Moroccan lamb on couscous
15-minute Moroccan lamb on couscous
15-minute Moroccan lamb on couscous 4.3-5 9
  • Calories: 2496 kj
  • Fat: 24.7g
  • Carbohydrates: 44.8g

How to Make:

  1. Place stock in a saucepan over high heat. Bring to the boil. Remove from heat. Add couscous. Cover. Set aside for 5 minutes.
  2. Meanwhile make Moroccan lamb: Place seasoning mix and coriander on a board. Mix together. Drizzle lamb with 2 teaspoons oil. Roll in the spice mixture to coat evenly, pressing to secure.
  3. Heat 1 tablespoon oil in a frying pan over high heat. Add lamb. Cook for 1 minute 30 seconds on each side and 20 seconds on each end. Transfer to aplate. Cover loosely with foil. Set aside for 4 minutes to rest.
  4. Meanwhile, fluff couscous with a fork. Place tomato, onion, chickpeas, coriander, spinach and lemon rind in a bowl. Add couscous. Toss. Season. Drizzle with oil.
  5. Make Minted yoghurt: Combine yoghurt, lemon juice and mint in a bowl. Season with salt and pepper.
  6. Slice lamb. Place couscous on a serving plate. Top with lamb and drizzle with any resting juices. Sprinkle with extra coriander and serve with yoghurt and lemon wedges.
Time for preparing:
10 min.


  • 3/4 cup Massel chicken style liquid stock
  • 3/4 cup couscous
  • 2 tomatoes, roughly chopped
  • 1 red onion, diced
  • 400g can chickpeas, drained, rinsed
  • 1/2 cup fresh coriander leaves, roughly chopped, plus extra to serve
  • 1/2 bunch English spinach, shredded
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon extra virgin olive oil
  • Lemon wedges, to serve
  • Moroccan lamb
  • 2 tablespoons Moroccan seasoning mix
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 2 x 200g lamb backstraps (eye of loin), at room temperature
  • 1 1/2 tablespoons extra virgin olive oil
  • Minted yoghurt
  • 1 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh mint