Moroccan lamb on couscous salad
‘Slice the lamb, pile it up onto a platter and tell your family it took you hours to make – they’ll never guess otherwise!’ – Nagi Maehashi
The meat is so aromatic, that you’ll be transported to a Moroccan spice market. I find the smell and flavour of Middle Eastern spices irresistible.
With just 10 minutes of active effort, it’s a fabulous midweek meal.
1 cube chicken stock and 3/4 cup boiling water
3/4 cup couscous
2 tomatoes, roughly chopped
1 red onion, diced
1 can chickpeas, drained, rinsed
coriander, roughly chopped
1 small bunch spinach, shredded
finely grated lemon rind
virgin olive oil
lemon wedges, to serve
food4four Moroccan seasoning mix
coriander leaves, finely chopped
lamb shoulder chops
virgin olive oil
mint leaves, finely chopped
Prepare all your ingredients.
Dissolve the chicken stock in boiling water. Add the couscous, cover and set aside for 5 minutes. Fluff with a fork.
Meanwhile mix the seasoning and coriander together. Drizzle lamb with the olive oil and roll in the spice mixture to coat evenly, pressing to secure.
Heat 1 tablespoon oil in a frying pan over high heat. Add the lamb and cook for 3 minutes on each side or until done to your preference. Transfer to a plate and cover loosely with foil. Set aside for 4 minutes to rest. Cut lamb into slices.
Tip the couscous into a salad bowl and add the tomato, onion, chickpeas, coriander, spinach and lemon rind. Drizzle with olive oil, toss to combine and season to taste.
For the yoghurt; combine the yoghurt, lemon juice and mint in a bowl. Season with salt and pepper.
To serve; top the couscous salad with lamb slices and drizzle drizzle with any resting juices. Sprinkle with extra coriander and serve with the yoghurt sauce.