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Spicy lamb with macadamia couscous

Name: Spicy lamb with macadamia couscous
Yield: 4
Ingredients: 1/2 cup (125ml) lemon juice; 2 tbs ras el hanout or Moroccan spice blend; 1/4 cup (60ml) olive oil; 3 garlic cloves, crushed; Zest and juice of 2 oranges; 12 lamb cutlets, trimmed of any excess fat; 1 cup (250ml) vegetable stock; 185g instant couscous; 4 spring onions, thinly sliced; 2 tbs chopped flat-leaf parsley; 2 tbs chopped coriander; 100g toasted macadamia nuts, roughly chopped

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by delicious. team

delicious. team

Oct 03, 2015

Lamb and couscous are excellent matches, and the macadamias lend crunch and nutty flavour.

1/2 cup (125ml) lemon juice
2 tbs ras el hanout or Moroccan spice blend
1/4 cup (60ml) olive oil
3 garlic cloves, crushed
Zest and juice of 2 oranges
12 lamb cutlets, trimmed of any excess fat
1 cup (250ml) vegetable stock
185g instant couscous
4 spring onions, thinly sliced
2 tbs chopped flat-leaf parsley
2 tbs chopped coriander
100g toasted macadamia nuts, roughly chopped

Method

1.

Combine juice, 2 tsp ras el hanout or spice blend, oil, 2 garlic cloves and zest of 1 orange. Add lamb and turn to coat. Cover and refrigerate for up to 3 hours.
2.

Place stock, juice, and remaining zest and garlic in a saucepan, then bring to the boil. Pour over couscous and cover. Leave for 5 minutes until liquid absorbs.
3.

Fluff the couscous with a fork to ensure there are no lumps. Stir in the remaining ras el hanout, spring onion, herbs and nuts.
4.

Heat a chargrill or barbecue and cook the lamb until done to your liking. Serve with the couscous.