15-minute Moroccan lamb on couscous
- 3/4 cup Massel chicken style liquid stock
- 3/4 cup couscous
- 2 tomatoes, roughly chopped
- 1 red onion, diced
- 400g can chickpeas, drained, rinsed
- 1/2 cup fresh coriander leaves, roughly chopped, plus extra to serve
- 1/2 bunch English spinach, shredded
- 2 teaspoons finely grated lemon rind
- 1 tablespoon extra virgin olive oil
- Lemon wedges, to serve
- 2 tablespoons Moroccan seasoning mix
- 2 tablespoons fresh coriander leaves, finely chopped
- 2 x 200g lamb backstraps (eye of loin), at room temperature
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup plain Greek-style yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh mint
- Place stock in a saucepan over high heat. Bring to the boil. Remove from heat. Add couscous. Cover. Set aside for 5 minutes.
- Meanwhile make Moroccan lamb: Place seasoning mix and coriander on a board. Mix together. Drizzle lamb with 2 teaspoons oil. Roll in the spice mixture to coat evenly, pressing to secure.
- Heat 1 tablespoon oil in a frying pan over high heat. Add lamb. Cook for 1 minute 30 seconds on each side and 20 seconds on each end. Transfer to aplate. Cover loosely with foil. Set aside for 4 minutes to rest.
- Meanwhile, fluff couscous with a fork. Place tomato, onion, chickpeas, coriander, spinach and lemon rind in a bowl. Add couscous. Toss. Season. Drizzle with oil.
- Make Minted yoghurt: Combine yoghurt, lemon juice and mint in a bowl. Season with salt and pepper.
- Slice lamb. Place couscous on a serving plate. Top with lamb and drizzle with any resting juices. Sprinkle with extra coriander and serve with yoghurt and lemon wedges.