- 1 tablespoon Moroccan Seasoning
- 1 garlic clove, crushed
- 125ml (1/2 cup) olive oil
- 600g lamb leg steaks
- 500ml (2 cups) Massel chicken style liquid stock
- 380g (2 cups) couscous
- 1 lemon
- 1 x 420g can chickpeas, rinsed, drained
- 45g (1/4 cup) toasted pine nuts
- 2 tablespoons chopped fresh continental parsley
- 125g (1/2 cup) Greek-style natural yoghurt
- 1 tablespoon fresh lemon juice
- Fresh continental parsley leaves,to serve
- Step 1Combine the Moroccan seasoning, garlic and oil in a large ceramic or glass bowl. Add the lamb and turn to coat.
- Step 2Preheat a chargrill or large non-stick frying pan over high heat. Drain the lamb from the marinade. Add to the pan and cook for 5 minutes. Turn and cook for 3 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Meanwhile, place the stock in a medium saucepan over high heat. Bring to the boil. Remove from heat. Stir in the couscous. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Step 4Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Add the lemon rind, chickpeas, pine nuts and chopped parsley to the couscous. Stir to combine.
- Step 5Combine the yoghurt and lemon juice in a small bowl. Thickly slice the lamb across the grain. Divide the couscous mixture among serving dishes. Top with the lamb, yoghurt mixture and parsley leaves to serve.
- Low carb
- Low sugar
All nutrition values are per serve
- Author: Julie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste