Tuesday, August 9, 2011
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb with dried fig couscous Recipe. Enjoy Moroccan food and learn how to make Spiced lamb with dried fig couscous.
As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
Ingredients (serves 4)
1/4 cup (70g) Greek-style yoghurt
1 tsp ground cardamom
1/2 tsp ground cumin
1/4 cup (60ml) olive oil
4 x 220g lamb backstraps
1 cup (180g) couscous
6 medium or 8 small dried figs, finely chopped
1/3 cup roughly chopped mint leaves
1/3 cup (75g) pistachios, toasted, halved
1 small garlic clove, crushed
2 tbs lemon juice
Mix the yoghurt, cardamom, cumin and 1 tablespoon of the oil in a bowl. Add the lamb and toss to coat.
Preheat a well-oiled chargrill or barbecue to high. Cook backstraps for 5-8 minutes on each side (depending on thickness) until browned all over and cooked as desired. Rest for 5 minutes.
Meanwhile, combine couscous and figs in a bowl. Pour over 3/4 cup (185ml) boiling water and cover. Leave to stand for 5 minutes, then fluff with a fork. Stir through mint and toasted pistachios.
Place the garlic, lemon juice and remaining oil in a screwtop jar and shake well to combine. Pour over the couscous mixture and stir.
To serve, place the couscous in bowls, slice the lamb and place on top.
delicious. - March 2005, Page 108
Recipe by Nancy Duran
More Couscous Recipes:
Vegetable couscous with spiced lamb
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Spicy Moroccan ratatouille
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