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Tuesday, December 23, 2008

Moroccan Couscous with Lamb

Moroccan Couscous with Lamb
Couscous is a major dish in Morocco. Try this traditional Moroccan Couscous with Lamb and pistachio recipe.

  • 2 (about 500g) lamb eye of loin (back strap)
  • Large pinch of ground cinnamon
  • Salt & freshly ground black pepper
  • 1 tbs olive oil
  • 250ml (1 cup) water
  • 125ml (1/2 cup) fresh orange juice
  • 20g butter
  • 290g (1 1/2 cups) couscous
  • 150g fresh dates, halved, stones removed, thinly sliced lengthways
  • 150g dried Turkish apricots, halved
  • 75g (1/2 cup) salted pistachio kernels, coarsely chopped
  • 1 bunch fresh coriander, washed, dried, leaves picked
  • 1 tbs finely grated orange rind
  • Thick natural yoghurt, to serve
  • Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
  • Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yogurt, if desired.
serves 4

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