Moroccan Lamb with Couscous


Serves 1

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


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 or 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.

  • Family friendly


  • If you can't find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp ground cinnamon

  • ¼ tsp ground turmeric

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