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Tuesday, December 23, 2008

Libyan Couscous

Libyan Couscous
Tasty recipe to prepare Libyan couscous with meat or chicken.


  • 600g lamb back straps, fat trimmed or Chicken tenderloins
  • 2 teaspoons Moroccan spice mix
  • 2 tablespoons olive oil
  • 1 onion, cut into wedges
  • 1 carrot, sliced
  • 400g can tomato pieces, undrained & heated
  • ½ cup frozen Birds Eye Peas
  • 1 teaspoon Moroccan spice, extra
  • 1 cup couscous
  • 1 teaspoon chicken stock powder
  • 1 cup boiling water
  • 1 teaspoon grated lemon rind
  • 2 tablespoons currants
  • Sprinkle lamb with Moroccan spice, heat oil in a frying pan and cook until desired. Remove lamb and keep warm.
  • Add onion and carrot to pan and cook for 2-3 minutes. Pour in tomato pieces, peas and extra spice, Cover and cook for 10 minutes. Spoon sauce onto prepared couscous; top with lamb slices and serve.
  • To prepare Couscous: Place couscous into a bowl, add chicken stock powder and pour over boiling water; stir until combined. Cover and stand for 2-3 minutes. Fluff up with a fork and mix in lemon rind and currants.
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