Lamb Couscous

This Lamb Couscous is a crowd-pleaser. Succulent lamb leg steak, paired with soft fluffy couscous with a touch of lemon for that zesty kick.

Yields2 ServingsTotal Time35 mins
Prep Time15 minsCook Time20 mins
 300 g NZ/Aust. lamb leg steak
 2 tbsp Terra Creta Extra Virgin Olive Oil
 150 g Al'Fez Maftoul Giant Couscous
 400 g Cirio Chick Peas
 100 g Genting Garden Mini Heirloom Tomato
 ½ cup fresh coriander leaves, chopped
 2 tbsp Drogheria & Alimentari Medi Salt Mill
 2 tbsp Natural Rainbow Peppercorns
 Lemon wedges, to serve
 Gryphon Tea Marrakesh Mint
1

1. Bring 170ml of water to boil in a saucepan and add couscous. Reduce heat and simmer for 5 minutes.
2. Remove from heat, stir and cover for 10 minutes until the couscous is tender. Add olive oil or butter and season to taste.
3. Drizzle lamb with 2 tsp of olive oil, coat with salt, pepper and coriander evenly.
4. Heat 1 tbsp olive oil in frying pan over high heat, add lamb. Cook for 1 minute and 30 seconds on each side and 20 seconds on each end. Set aside to rest.
5. Fluff couscous with a fork, mix evenly with tomato, chick peas and coriander.
6. Slice lamb and place with couscous on serving plate. Drizzle any resting juices.
7. Serve with lemon wedges and mint tea.

Ingredients

 300 g NZ/Aust. lamb leg steak
 2 tbsp Terra Creta Extra Virgin Olive Oil
 150 g Al'Fez Maftoul Giant Couscous
 400 g Cirio Chick Peas
 100 g Genting Garden Mini Heirloom Tomato
 ½ cup fresh coriander leaves, chopped
 2 tbsp Drogheria & Alimentari Medi Salt Mill
 2 tbsp Natural Rainbow Peppercorns
 Lemon wedges, to serve
 Gryphon Tea Marrakesh Mint

Directions

1

1. Bring 170ml of water to boil in a saucepan and add couscous. Reduce heat and simmer for 5 minutes.
2. Remove from heat, stir and cover for 10 minutes until the couscous is tender. Add olive oil or butter and season to taste.
3. Drizzle lamb with 2 tsp of olive oil, coat with salt, pepper and coriander evenly.
4. Heat 1 tbsp olive oil in frying pan over high heat, add lamb. Cook for 1 minute and 30 seconds on each side and 20 seconds on each end. Set aside to rest.
5. Fluff couscous with a fork, mix evenly with tomato, chick peas and coriander.
6. Slice lamb and place with couscous on serving plate. Drizzle any resting juices.
7. Serve with lemon wedges and mint tea.

Lamb Couscous
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