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Moroccan Lamb with Orange & Walnut Couscous
Description
A decadent yet health-conscious meal is what you can look forward to with this perfectly spiced Moroccan Lamb dish.
Directions
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.
Ingredients
• 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