MOROCCAN LAMB WITH COUSCOUS

MOROCCAN LAMB WITH COUSCOUS

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Approximate preparation & cooking time: 30 minutes
  Serves 4

INGREDIENTS

• FOR THE LAMB
• 2 tbsp Moroccan seasoning (see recipe below)
• 2 tsp Moroccan seasoning (extra)
• 500g lamb fillets or backstrap
• 1 small brown onion, finely diced
• 2 garlic cloves, crushed
• 250g pearl couscous
• 2 cups chicken stock, hot
• 250g pumpkin, diced
• 400g can chickpeas, rinsed and drained
• ½ cup currants or sultanas
• ¼ cup pine nuts, toasted
• Handful of fresh mint
• 
  
• FOR THE MOROCCAN SEASONING
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp Nuvia Sweetener
• 1 tsp salt
• 1 tsp rice flour
• ½ tsp black pepper
• ½ tsp turmeric
• ½ tsp ground allspice
• ¼ tsp ground cloves
• ¼ tsp cayenne pepper (this can be omitted for less heat)

METHOD

• FOR THE SEASONING
• 1. Place all ingredients in a bowl and combine well until all ingredients are evenly distributed. Store in an airtight container or glass jar for up to 3 months.
• 
  
• FOR THE LAMB
• 1. Cut the lamb into approximately 3cm pieces and place in a bowl.
• 2. Add Moroccan seasoning and mix well, making sure all the lamb is well coated.
• 3. Heat a large pan (preferably with a fitted lid) over high heat and add a tablespoon of olive oil, or alternatively use a spray oil to coat the bottom of the pan.
• 4. Add the lamb and cook for approximately 5-6 minutes or until well browned and cooked to your liking.
• 5. Remove lamb and set aside.
• 6. In the same pan, add a little more olive oil (if required) and add onion, garlic and extra Moroccan seasoning and continue to stir until onion is softened.
• 7. Add the couscous and continue to stir until all couscous is well coated.
• 8. Add the hot chicken stock, pumpkin, chickpeas and currants, stir to combine and then cover and allow to simmer for approximately 8-10 minutes or until couscous and pumpkin are cooked through.
• 9. Take the pan off the heat, remove lid and toss the lamb and pine nuts through.
• 10. Season with salt and pepper and chopped fresh mint.