Moroccan Lamb Cous Cous
This Moroccan Lamb Cous Cous combines aromatic spices, lean lamb and whole grains for a nourishing, balanced meal. The inclusion of vegetables and herbs enhances flavour while supporting fibre intake, making it a practical option for family dinners or meal prep.
Serves 4 as a main (or 6 as a side)
Ingredients
2 x 200g lamb backstraps
2 tablespoons Moroccan seasoning
1/2 teaspoon salt and pepper
1 tablespoon extra virgin olive oil, plus 1 tablespoon extra
1/2 cup pear cous cous
2 cups beef stock
2 cups spinach
1 can chickpeas, drained and rinsed
1/4 red onion, thinly sliced
1/2 cup parsley leaves
1/2 lemon, juiced
1 tablespoon red wine vinegar
1/3 cup roasted almonds, roughly chopped
Method
Coat lamb in Moroccan seasoning on all sides.
Heat oil in a large frying pan over medium-high heat. Cook lamb for 4-5 minutes, turning halfway. We want it charred on the outside but still a bit pink in the centre.
Meanwhile, cook pear cous cous in beef stock according to packet instructions. Drain and transfer to a large mixing bowl.
To the cous cous, add spinach, canned chickpeas, cherry tomatoes, red onion, pomegranate, parsley, lemon juice, olive oil and red wine vinegar.
In a separate bowl, mix Greek yoghurt, mint, salt and lemon juice.
Plate cous cous salad on a platter. Place sliced lamb on top drizzle over minted yoghurt and scatter over almonds.
Benefits:
Protein supports muscle maintenance
Spices may support flavour without excess salt
Whole grains increase fibre intake
