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: 2 (200 g) lamb fillets (the marinade would be enough for 4 fillets); Marinade; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon cinnamon; 1 teaspoon paprika; 1/2 teaspoon ground ginger; 1/4 teaspoon harissa; 100 ml yogurt; Couscous; 2 cups water; 2 teaspoons vegetable stock powder; 2 tablespoons hot mango chutney; 1 (100 g) sachet quick-cooking couscous; 1/2 red pepper, diced; 1/2 yellow pepper, diced; 1 tablespoon lemon juice; 3 tablespoons red currants; 2 tablespoons fresh coriander, finely chopped; Yogurt; 100 ml yogurt; 1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Servings: persons

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
Marinade
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
Couscous
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
Yogurt
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

1
Prep time does not include marinating time.
2
Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
3
Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
4
Couscous.
5
In a small fry pan heat a little olive oil and cook peppers until tender.
6
Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
7
Add peppers, lemon juice, coriander and currants stir gently to combine.
8
Yogurt.
9
Combine yogurt with coriander, stir and serve drizzled over lamb.
10
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 (200 g) lamb fillets (the marinade would be enough for 4 fillets), Marinade, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 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.

That's it — enjoy your meal!

Moroccan Lamb With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions