Marrakesh Lamb with Jewelled Couscous
Biting into this dish is like taking a holiday to Morocco. Hot roasted lamb covered in Moroccan seasoning evokes the scents of a North African market place. Vibrant purples and oranges are flecked through a fragrant couscous jewelled with sweet currants, bright mint confetti and almonds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 tsp
Mild Moroccan Spice Blend
400 g
Butterflied Lamb
1 bag
HelloFresh jewelled couscous
1
carrot
½
red onion
1 tin
chickpeas
2 tbs
parsley
1 tub
yoghurt
(Contains: Milk;)
1 tbs
mint
50 g
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
Not included in your delivery
2 tbs
olive oil
150 ml
water
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
Combine the Moroccan spice with olive oil and rub it onto the lamb. Heat a little oil in a pan over a medium-high heat and cook the lamb for 2-3 minutes on each side, just to seal it. Transfer the lamb to a baking tray and place in the oven for 15 minutes or until cooked to your liking. Allow it to rest while you make the salad.
Place the HelloFresh jewelled couscous, water, and salt and pepper in a bowl. Cover tightly with cling wrap and let it stand for about 10 minutes. Fluff with a fork and transfer to a large bowl. Stir in carrot, onion, chickpeas and parsley.
Mix the yoghurt and mint together and season with salt and pepper. Set aside for later.
Thinly slice the lamb. Stir almonds into couscous. Divide among serving plates, top with the lamb and marinating juices, then dollop with the minted yoghurt, to serve. Did you know? Almonds are technically seeds, not nuts! They are the seed of a flower and are related to orchids and roses.
