Moroccan Lamb with Couscous
25 mins
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
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.