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Spiced lamb with dried fig couscous

Name: Spiced lamb with dried fig couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (70g) Greek-style yoghurt; 1 teaspoon ground cardamom; 1/2 teaspoon ground cumin; 1/4 cup (60ml) olive oil; 4 x 220g lamb backstraps; 1 cup (180g) couscous; 6 medium or 8 small dried figs, finely chopped; 1/3 cup roughly chopped mint leaves; 1/3 cup (75g) pistachios, toasted, halved; 1 small garlic clove, crushed; 2 tablespoons lemon juice

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

1/4 cup (70g) Greek-style yoghurt
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 cup (60ml) olive oil
4 x 220g lamb backstraps
1 cup (180g) couscous
6 medium or 8 small dried figs, finely chopped
1/3 cup roughly chopped mint leaves
1/3 cup (75g) pistachios, toasted, halved
1 small garlic clove, crushed
2 tablespoons lemon juice

Method

1.

Mix the yoghurt, cardamom, cumin and 1 tablespoon of the oil in a bowl. Add the lamb and toss to coat.
2.

Preheat a well-oiled chargrill or barbecue to high. Cook backstraps for 5-8 minutes on each side (depending on thickness) until browned all over and cooked as desired. Rest for 5 minutes.
3.

Meanwhile, combine couscous and figs in a bowl. Pour over 3/4 cup (185ml) boiling water and cover. Leave to stand for 5 minutes, then fluff with a fork. Stir through mint and toasted pistachios.
4.

Place the garlic, lemon juice and remaining oil in a screwtop jar and shake well to combine. Pour over the couscous mixture and stir.
5.

To serve, place the couscous in bowls, slice the lamb and place on top.