If you have time, marinade the lamb in this couscous recipe the night before or the morning you are going to make it to intensify the flavours of the spices...then, when you get home you'll be able to whip up this flavoursome dish in less then 20 minutes!
*Recipe courtesy of Blu Pearl couscous.
***NB For the Lamb:
Place ingredients 1 to 4 (the 2 tbsp olive oil, 2 tsp cracked pepper, 0.5 tsp of chilli paste, lamb pieces & 1 tsp of cumin) in a bowl and leave to marinate for at least 1 hour before grilling the lamb. When the couscous is just cooked, season the lamb with salt to taste just before serving.
For the couscous:
Heat the remaining olive oil in a pan. Stir in the onion and cook for 3 minutes on medium heat. Stir in the chilli, turmeric and cumin and season with a little salt and pepper. Add the pearl couscous and stir for 30 seconds. Add the stock, stir well and bring to a low simmer. Cover pan with a lid and cook for about 10 minutes until the couscous is cooked.
Stir in the pistachio nuts, dried apricots and lemon juice. Sprinkle with chopped parsley and serve with the grilled lamb.
Makes 4 servings
| Prep Time: | 60 mins |
| Cooking Time: | 15 mins |
| Ready in: | 75 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 3028 kj |
| Calories | 724 kcal |
| Fat | 37 g |
| Saturated Fat | 9.5 g |
| Total Carbohydrate | 52.6 g |
| Total Protein | 42.8 g |
| Fibre | 4.1 g |
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