Moroccan Lamb With Couscous

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
• 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
• 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
• 100 ml yogurt
• 1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Recipe

• 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.