Moroccan Lamb with Couscous
I recently picked up Jamie Oliver’s Food Revolution, and have really enjoyed trying some of the simple, extremely quick and flavourful recipes. The Morrocan Lamb with Couscous was my first recipe, and despite lacking the called for dried apricots, I found that dates made a fantastic substitution.
It was also extremely quick – about 25 minutes all together!
- 1 medium red onion
- 3 ripe tomatoes
- a small bunch of fresh parsley
- 1 fresh red chilli
- 12-14 dates
- ground cumin
- a small handful of pine nuts
- 1 tin (15 oz.) of chickpeas
- 1 1/2 cups couscous
- 1 lemon
- 1 Tbsp balsamic vinegar
- 1/2 lb. lamb leg steak
- natural yoghurt or sour cream to serve
Peel and finely chop the onion and chop the tomatoes into chunks. Roughly chop the parsley and stalks, finely chop the chilli. Finely slice the dates.
Put the pan on a high heat and add a lug of olive oil. Add onions, chilli, dates and cook until onions soften slightly. Add 2 tsp of cumin, pinch of salt and pepper and the pine nuts and stir.
Add tomatoes, most of the parsley and the chickpeas with all the juices and an extra 1/2 cup of water. Leave the sauce to bubble away for about 5 mins.
While the sauce is simmering, put the couscous into a bowl and pour in just enough boiling water to cover. Add a pinch of salt and pepper, a good squeeze of lemon and a drizzle of olive oil, then cover with foil and leave for 5 to 8 mins.
Returning to the sauce and use a spoon to mash it up a bit. When it looks quite saucy add a pinch more salt and pepper and the balsamic vinegar.
Put a second pan on a high heat and let it get really hot.
Cut the lamb into 1 inch pieces. Sprinkle chopping board with cumin and salt and pepper.
Move the meat around the board to coat it in the seasoning. Push the meat down with hands to flatten the pieces.
Add a few lugs of olive oil and lamb to hot pan. Cook for about 2 to 3 mins on each side.
Uncover the cous cous, fluff it up a bit with a fork and put onto plates.
Put a few lamb pieces next to it with a nice amount of sauce.
Sprinkle with remaining parsley, a dollop of yoghurt or sour cream, a drizzle of olive oil and any meat juices from the pan.