15-Minute Moroccan Lamb On Couscous

taste.com.au

Suzi Garrett

¾ cup Massel chicken style liquid stock

¾ cup couscous

2 tomatoes, roughly chopped

1 red onion, diced

400g can Coles Chickpeas, drained, rinsed

½ cup fresh coriander leaves, roughly chopped, plus extra to serve

½ bunch English spinach, shredded

2 tsp finely grated lemon rind

1 tbsp extra virgin olive oil

Lemon wedges, to serve

Moroccan lamb

2 tbsp Moroccan seasoning mix

2 tbsp fresh coriander leaves, finely chopped

2 x 200g lamb backstraps (eye of loin), at room temperature

1 ½ tbsp extra virgin olive oil

Minted yoghurt

1 cup plain Greek-style yoghurt

1 tbsp lemon juice

1 tbsp finely chopped fresh mint

Directions at taste.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer