Moroccan lamb with roasted butternut couscous

Moroccan lamb with roasted butternut couscous preparation time Serves: 4
Moroccan lamb with roasted butternut couscous cook time Cook: 25 mins
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    • weighing scales
    • Chopping board
    • peeler
    • Spoon
    • knife
    • mixing bowls
    • measuring spoons
    • mixing spoons
    • Baking trays
    • oven gloves
    • Pastry brush
    • tongs
    • frying/char-grill pan
    • measuring jug
    • kettle
    • fork
    • Cling film
    • Juicer
    • Plates
    • foil
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    • 4 Large Northern Ireland Farm Quality Assured lamb cutlets
    • 3 x 5 ml (3 tsp) Moroccan seasoning
    • 1 x 5 ml (1 tsp) Olive oil

    Butternut squash couscous

    • 500 g Butternut squash
    • 1 Large red onion
    • Handful of parsley
    • 2 x 15 ml (2 tbsp) Olive oil
    • 1 x 5 ml (1 tsp) Ground coriander
    • 1 x 5 ml (1 tsp) Ground cumin
    • 100 g Halloumi
    • 300 g Couscous
    • 400 ml Boiling water
    • 1 x Chicken stock cube
    • 80 g Dried cranberries
    • Black pepper
    • 1 Bag wild rocket leaves
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    • Preheat oven to 200°C/ gas mark 6.

    Prepare the vegetables and herbs:

    • Peel the butternut squash, cut in half and remove the seeds with a spoon. Cut into cubes;
    • Peel and cut the onion into wedges;
    • Chop the parsley.


    • Place the butternut squash and onion into a mixing bowl. Add the olive oil (leaving a small amount for the Halloumi), coriander and cumin and mix well until coated.
    • Pour the butternut squash and onion mix onto a baking tray and roast for 15 minutes.
    • Cut the halloumi into small cubes.
    • Brush the frying/char-grill pan with the remaining oil and heat. Add the halloumi and cook until golden.
    • Place the couscous in a bowl.
    • Make up the stock with boiling water and pour over the couscous.
    • Cover the bowl with cling film and set aside for 10 minutes until the couscous absorbs the stock.
    • Remove the cling film from the couscous and fluff up using a fork. Add the cooked butternut squash and onion, halloumi, cranberries and parsley. Season with black pepper.
    • Juice the lemon and pour over the couscous. Mix well.
    • Return the frying/char-grill pan to the heat.
    • Using a clean board (ideally red) brush the lamb cutlets with oil and sprinkle the Moroccan seasoning over the top.
    • Add the lamb to the pan and cook for 4 minutes on each side until cooked thoroughly. Transfer to a plate and cover foil to rest for a few minutes.
    • To serve, add the couscous to plates and top with the lamb and rocket leaves.