Moroccan Lamb with Couscous

Name: Moroccan Lamb with Couscous
Total time: 25 min
Yield: 1
Ingredients: 65g couscous; ¼ small red onion, peeled and finely diced; ½ chicken stock cube; 85ml boiling water; 1½ tsp olive oil; ½ courgette, thickly sliced; 1½ tsp ras el hanout; 150g lamb leg steak; 1 small bunch parsley, chopped

25 mins

Ingredients

serving

1 serving

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