|Photo: Moroccan spiced lamb with almond couscous recipe|
Cooking Time 18 minutes
Ingredients (serves 4)
2 1/2 tbs extra virgin olive oil
2 cloves garlic, finely chopped
2 (250g each) lamb backstraps
1 tsp each ground cumin, coriander, turmeric and paprika
1 1/2 cups (300g) couscous
70g flaked almonds, toasted
1/2 cup firmly packed flat-leaf parsley
4 fresh dates, pitted, cut into strips
Finely grated rind and juice of 1 lemon
Combine 2 tsp oil and garlic in a bowl. Brush mixture over lamb. Season to taste with salt and pepper then scatter with combined ground spices. Heat a char-grill pan over medium heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil and rest for 10 minutes.
Meanwhile, place couscous in a heatproof bowl. Add remaining oil and 1 tsp salt. Pour over 300ml boiling water. Stir to combine. Cover and stand for 10 minutes. Combine almonds, parsley, dates and lemon rind in a bowl then add Ã‚1/2 mixture to couscous, together with lemon juice. Season to taste with pepper. Using a fork, stir to combine.
Divide couscous among shallow bowls. Slice lamb diagonally and place over couscous. Top with remaining almond mixture. Serve.
Cook's tips: You could replace the lamb with 500g chicken fillets or 4 small fish fillets.
Notebook: - November 2005, Page 129
Recipe by Sophia Young
Save and share Moroccan spiced lamb with almond couscous recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.