Moroccan Lamb with Couscous
Lamb, couscous and slivered almonds come together in this dish, fragrant with saffron and grilled. Finish with sliced lamb.
40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- medium
- 1
Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.
- 2
Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.
- 3
Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.
- 4
Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.
- 5
Cook red peppers and zucchini on grill for 2 - 3 minutes per side. Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
