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Moroccan Lamb with Orange & Walnut Couscous

40 Minutes
8 Servings
15 Ingredients


A decadent yet health-conscious meal is what you can look forward to with this perfectly spiced Moroccan Lamb dish.


1. Mix cumin, ginger, cinnamon, coriander, cayenne pepper and black pepper together to form a rub.

2. Season both sides of lamb cutlets with the above spice mix.

3. Pour olive oil into a pan on medium-high heat. Cook lamb, turning, for 6–8 min. or until cooked as desired.

4. Meanwhile, place couscous in a bowl and add the boiling water. Cover and allow the couscous to stand for 5 min. Stir with a fork to separate grains.

5. Heat a griddle pan and coat sliced aubergines with oil and grill on a skillet or griddle pan. Turning once until soft or slightly charred.

6. Add the parsley, walnuts, orange segments, rind and apricots to the couscous. Stir to combine. Stand for 1 min.

7. Serve the couscous with cutlets and grilled aubergines.

Nutritional Information

Not Available


• 1 tsp. ground cumin

• 1 tsp. ground ginger

• ½ tsp. cinnamon

• ½ tsp. ground coriander

• ½ tsp. cayenne pepper

• ½ tsp. ground black pepper


• 1 tbsp. olive oil

• 8 lamb cutlets

• ¾ cup couscous

• ¾ cup boiling water

• ½ cup fresh parsley; finely chopped

• 1 tbsp. walnuts; chopped


• 1 orange; segmented

• 2 tsp. finely grated orange rind

• 3 tbsp. dried apricots; chopped

• 2–3 large aubergines; sliced lengthways in 5 mm slices

• Olive oil, for coating aubergines