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.

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 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.

Moroccan Lamb With Couscous

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