Spicy Lamb with Garlic Couscous
Lamb, couscous and peas grilled and spiced with clove and chilli for a Moroccan dish.
40 min · Serves 4 · Easy
Ingredients
Lamb
Couscous
Serving
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- easy
- 1
For the lamb. Trim off any fat. In a small bowl combine the chili, cumin, garlic and coriander.
- 2
Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- 3
Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking. Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- 4
For the couscous. Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- 5
Remove from the heat and stir in the couscous and oil. Cover and stand for about 5 minutes or until the liquid is absorbed.
- 6
Fluff with a fork. TO SERVE. Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
