Moroccan Lamb With Couscous

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/3 cup slivered almonds
• 3 tablespoons butter
• 2 garlic cloves, finely chopped
• 2 cups chicken stock
• 1/8 teaspoon saffron thread
• 2 cups quick-cooking couscous
• 2 tablespoons ras el hanout spice mix
• 1 tablespoon olive oil
• 2 lbs lamb backstraps or 2 lbs lamb fillets
• 2 red peppers, cut into strips
• 3 zucchini, cut into long ribbons
• 14 ounces canned chick-peas, drained
• 4 tablespoons fresh mint leaves, roughly chopped
• 4 tablespoons fresh coriander leaves, roughly chopped

Recipe

• 1 toast almond slivers in dry frying pan over medium heat, tossing until golden. transfer to a small bowl, cool before using.
• 2 melt butter in large saucepan, saute garlic until softened. add stock and saffron, bring to a boil.
• 3 stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. using a fork, seperate the couscous grains.
• 4 preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. remove from grill and set aside to rest, keep meat warm until needed.
• 5 cook red peppers and zucchini on grill for 2 - 3 minutes per side.
• 6 toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. enjoy!