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