Moroccan couscous with spiced lamb steaks

Method

1. Put the couscous in a large mixing bowl and add the apricots. Stir the butter and harissa into the very hot stock and pour over the couscous. Cover and leave to soak for 5 minutes, or until the couscous has absorbed all of the liquid.

2. While the couscous is soaking, mix the spices with the olive oil and a pinch of salt. Rub this mixture over the lamb steaks. Heat a frying pan or griddle over a moderate heat and cook the lamb for about 5-6 minutes, until tender, turning half-way through cooking.

3. Fluff the couscous with a fork and add the olives, pistachios, Feta cheese, parsley, mint, spring onions and preserved lemon. Season with salt and pepper.

4. Drizzle with a little olive oil, squeeze over a little lemon juice, and serve with the lamb.

Comments                        add a comment

made this although with ready meal coucous instead of from scratch so not strictly moroccan! However use more than the spices amounts listed here... really didn't have enough flavour!

Ingredients

For the couscous

150g Couscous
50g Dried apricots, chopped
Butter
1-2 tsp Harissa
250ml chicken or vegetable stock, very hot
handful pitted green olives, roughly chopped
50g shelled pistachio nuts, blanched and peeled
100g Feta cheese, crumbled
small handful chopped flat-leaf parsley
small handful mint leaves
1/2 bunch Spring onions, finely sliced
1/4 preserved lemon, chopped
extra virgin olive oil
1/2 lemon, juice only
sea-salt and freshly ground black pepper

For the lamb

1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
dash of Olive oil
2 leg steaks of Lamb
Salt

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Competitions: great prizes up for grabs
Save money on shopping bills