Moroccan Lamb With Couscous Recipe

Name: Moroccan Lamb With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup slivered almonds; 3 tablespoons butter; 2 garlic cloves, finely chopped; 2 cups chicken stock; 1/8 teaspoon saffron thread; 2 cups quick-cooking couscous; 2 tablespoons ras el hanout spice mix; 1 tablespoon olive oil; 2 lbs lamb backstraps or 2 lbs lamb fillets; 2 red peppers, cut into strips; 3 zucchini, cut into long ribbons; 14 ounces canned chick-peas, drained; 4 tablespoons fresh mint leaves, roughly chopped; 4 tablespoons fresh coriander leaves, roughly chopped

Servings: persons

1/3 cup slivered almonds
3 tablespoons butter
2 garlic cloves, finely chopped
2 cups chicken stock
1/8 teaspoon saffron thread
2 cups quick-cooking couscous
2 tablespoons ras el hanout spice mix
1 tablespoon olive oil
2 lbs lamb backstraps or 2 lbs lamb fillets
2 red peppers, cut into strips
3 zucchini, cut into long ribbons
14 ounces canned chick-peas, drained
4 tablespoons fresh mint leaves, roughly chopped
4 tablespoons fresh coriander leaves, roughly chopped

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.
6
Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!

1225

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup slivered almonds, 3 tablespoons butter, 2 garlic cloves, finely chopped, 2 cups chicken stock, and more.

Yes, Moroccan Lamb With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lamb With Couscous

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