Yogurt lamb with couscous

Yogurt lamb with couscous
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Serve this griddled Moroccan-style lamb with our five-minute pomegranate couscous recipe for a great midweek meal.

Nutrition: per serving

Calories
455kcals
Fat
21.2g (7.8g saturated)
Protein
37.5g
Carbohydrates
30.7g (4.1g sugars)
Fibre
1.6g
Salt
0.4g
Calories
455kcals
Fat
21.2g (7.8g saturated)
Protein
37.5g
Carbohydrates
30.7g (4.1g sugars)
Fibre
1.6g
Salt
0.4g

Ingredients

  • 4 lamb leg steaks
  • 100g Greek yogurt
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • Pinch of cayenne pepper
  • 2 tbsp extra-virgin olive oil
  • 200g couscous
  • 300ml chicken stock, hot
  • Seeds of 1 pomegranate
  • Handful of fresh parsley, chopped
  • Handful of fresh mint leaves, chopped
  • Juice of 1 small lemon, plus wedges

Method

  1. Put the lamb in a bowl with the yogurt, garlic, cumin, cayenne and half the oil. Season, mix and set aside.
  2. Put a griddle (or frying) pan over a high heat until smoking hot. Griddle the lamb for 4-5 minutes on each side until cooked but still slightly pink in the centre. Set aside to rest for a minute.
  3. Put the couscous in a bowl, pour over the hot stock and remaining oil, then stir. Cover with cling film, then stand for 5 minutes. Fluff up with a fork, then stir in the remaining ingredients. Season and serve topped with lamb slices and lemon wedges.

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