Grilled Moroccan Lamb Couscous
Serves 4
Time 15 minutes
Ingredients
2 cups couscous
2 cups chicken stock
800g lamb backstrap, denuded
5 tbsp olive oil
4 tbsp ras el hanout
½ cup pistachio kernels
½ cup raisins
1-pint cherry tomatoes, cut in halves
1 small red onion, diced
1 cup chickpeas
¼ cup mint leaves
½ bunch of flat-leaf parsley, chopped
1 lemon, juiced
Salt and pepper
Method
In a small saucepan bring stock to the boil. Place couscous into a bowl and pour stock in and cover with cling wrap and set aside for 5 minutes.
In a bowl mix lamb with ras el hanout, olive oil and salt and pepper. Heat a griddle pan on medium heat, cook lamb for 3 to 5 minutes on each side and then rest.
Remove cling wrap and fluff couscous with a folk. Add pistachios, raisins, tomatoes, onion, chickpeas, mint, parsley and lemon juice to couscous. Mix well.
To plate, place couscous in middle of bowl and slice 1 portion of lamb and lay over the top.
Serve and enjoy with family and friends!