Home » Lamb Recipes » Middle Eastern Spiced Lamb Couscous Bowl
Middle Eastern Spiced Lamb Couscous Bowl
Serves: 4
Cook: 10 mins
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Equipment
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Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 1 tbsp of olive oil
- 1 Clove of garlic
- 1 tsp Moroccan seasoning
For couscous
- 300 g Couscous
- 1 Vegetable stock cube reduced salt
- 1 Red onion halved and finely sliced
- 1 Clove of garlic crushed
- A small pinch of chilli flakes
- 80 g Dried apricots chopped
- 400 g Tin of chickpeas drained
- 1 tbsp Fresh coriander finely chopped
- 1 tbsp Fresh mint finely chopped
To serve
- 100 g Spinach or salad leaves
- 2 tbsp Greek natural yoghurt
- 1 tbsp Runny honey
- 2 tbsp Pomegranate seeds
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Method
- Peel and crush the garlic
- Brush the leg steaks with half the olive oil.
- Rub the steaks with garlic and Moroccan seasoning. Remember to thoroughly wash hands after handling raw meat.
- Heat a large Char-grill or frying pan and cook the steaks for 2 - 3 minutes on each side. Remove to a plate, cover with tinfoil and rest for 2 minutes
For couscous
- Peel and finely slice the red onion
- Peel and crush the garlic
- Chop the dried apricots into small cubes
- Drain the chickpeas using a colander
- Finely chop the coriander and mint
- Dissolve the stock cube in 400ml of boiling water
- Place couscous into a large serving bowl and pour over hot stock. Stir, cover and leave for 10 minutes.
- Heat the remaining oil in a non-stick pan.
- Fry the onion until soft and then add garlic, chilli, apricots, chick peas and cook for 2 minutes.
- Remove from the heat and mix into the couscous with coriander and mint.
To serve
- Spoon the couscous into warm serving bowls, top with spinach leaves, a drizzle of yoghurt and honey and a sprinkle of pomegranate seeds. Top with lamb slices before serving.
