Moroccan Lamb with Couscous

Ingredients

Serves 1

• 65g couscous
• ¼ small red onion, peeled and finely diced
• ½ chicken stock cube
• 1½ tsp olive oil
• 85ml boiling water
• ½ courgette, thickly sliced
• 1½ tsp ras el hanout
• 150g lamb leg steak
• 1 small bunch of parsley, chopped

Method

Place the couscous and red onion into a bowl, crumble in the stock cube then pour over the boiling water. Give it a quick stir then cover the bowl and leave it to sit.

Heat a griddle pan over a high heat. Toss half of the oil with the courgette slices then cook on the very hot griddle pan for 3-4 minutes on each side or until nicely charred.

Rub the ras el hanout and remaining oil onto the lamb steak and cook on the griddle for 3-4 minutes on each side or until cooked to your liking.

Fluff up the couscous with a fork and serve everything together with a sprinkle of chopped parsley.

• Family friendly

Tips

• If you can't find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• ¼ tsp ground turmeric

A banging recipe from The Body Coach app!