Giant couscous with spiced lamb, feta and almonds
- March 2014
- Serves 4
- Hands-on time 10 min
This Moroccan-inspired dish of lamb, feta and couscous is an impressive-looking dish – better yet it’s on the table in 10 minutes.
- 34.1g (10g saturated)
- 34.2g (2.8g sugars)
- 250g giant couscous
- 4 British lamb leg steaks (about 150g each)
- 2 tbsp olive oil
- 2 tsp baharat spice blend (we like Bart, from Tesco and Waitrose)
- Juice 1 lemon
- Extra-virgin olive oil
- 75g blanched almonds
- 100g feta
- 100g watercress
- 50g pomegranate seeds
- Bring a medium pan of salted water to the boil, add the couscous and simmer for about 5-6 minutes.
- Meanwhile, rub the lamb with 2 tbsp olive oil and the spice blend, then season. Put a frying pan over a high heat, then fry the lamb for 2-3 minutes on each side. Set aside to rest.
- Drain the couscous and tip into a bowl. Add the lemon juice and a drizzle of extra-virgin olive oil. Slice the lamb, then add to the bowl. Chop and add the almonds, crumble in the feta and toss in the watercress. Serve scattered with the pomegranate seeds.
Most giant couscous packets suggest a longer cooking time than 5-6 minutes – this should be fine, but do taste it to check.
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