Chermoula Lamb with Apricot Couscous

Chermoula Lamb with Apricot Couscous

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 10, 2017.
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If you feel like a BBQ tonight, cook lamb, for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.

Ingredients

Apricot Couscous

  • 1 cup chicken stock
  • ½ cup water
  • 1 tablespoon olive oil
  • 1 pack apricot couscous
  • 1 carrot
  • ½ telegraph cucumber
  • ½ bag baby spinach

Chermoula Lamb

  • 1 pack lamb leg steaks (at room temperature)
  • 1 tablespoon chermoula spice mix

Yoghurt Dressing

  • 1 pottle yoghurt
  • 1 sachet orange and saffron dressing

To Serve

  • 2 tablespoons mint leaves, roughly chopped

Steps

  1. Preheat BBQ grill to medium (if using). Bring stock, water and oil to the boil in a medium pot on high heat with the lid on. Once boiling, turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat lamb dry, season and toss with chermoula spice mix and a drizzle of oil.
  3. Add lamb to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside on a plate, covered, to rest.
  4. While lamb cooks, grate carrot and dice cucumber 2cm. Add to a large bowl along with cooked couscous and spinach leaves. Toss well to combine and season.
  5. Combine yoghurt and orange and saffron dressing in a small bowl. Slice lamb thinly against the grain.
  6. To serve, divide apricot couscous between plates and top with chermoula lamb and a dollop of yoghurt dressing. Sprinkle with mint.

Nutritional Information

Energy 2619 kj
626 kcal
Protein 39.6g
Carbohydrate 44.8g
Fat 31.9g