Moroccan lamb with lemon couscous

  • Portion size: Serves 4
  • Hands on time 20 mins, plus marinating
  • Difficulty: easy

Just 20 minutes stands between you and this Moroccan-style lamb served with couscous.

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Ingredients

  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp chilli flakes
  • Pinch of ground cinnamon
  • 3 tbsp olive oil
  • 100ml natural yogurt
  • 2 (100-150g each) lamb neck fillets
  • 2 courgettes, sliced into ribbons
  • ½ chicken stock cube
  • 250g couscous
  • Knob of butter
  • Pared zest and juice of 1 lemon, plus lemon wedges, to serve
  • 2 tbsp chopped fresh coriander
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Method

  1. Crush the spices with some salt and pepper. Put in a bowl and mix with 1 tablespoon oil and the yogurt. Add the lamb, turn to coat, then marinate for at least 15-20 minutes or overnight in the fridge.
  2. Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tablespoon oil and fry the lamb for 5 minutes, until browned. Transfer to a tin and roast for 10-12 minutes, until cooked but still pink. Remove and cover with foil.
  3. Meanwhile, toss the courgettes in the remaining oil. Heat a griddle pan and cook the courgettes, in batches, for 1 minute each side. Dissolve the stock cube in 250ml boiling water, then pour over the couscous. Add the butter and zest, fork through and cover with cling film for 5 minutes.
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  5. Fluff up the couscous, then stir in the juice, courgettes, coriander and seasoning. Slice the lamb and serve with couscous and lemon wedges.

Nutrition

  • 367kcals Calories
  • 19.7g (6g saturated) Fat
  • 17.2g Protein
  • 35.9g (3.4g sugars) Carbs
  • 0.4g Salt

Quick wins & tips

If you can’t get hold of lamb neck fillets, this recipe would also work well with chicken thigh fillets or pork tenderloin, cut into cubes.

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Reviews

cathysuzuki

Easy to make, quick to prepare and delicious. We ate it with baby potatoes, boiled, then crushed roughly in the pan I cooked the meat in – very flavoursome

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