Tuesday, August 9, 2011
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable couscous with spiced lamb Recipe. Enjoy Moroccan food and learn how to make Vegetable couscous with spiced lamb.
Go with the grain and serve couscous with your lamb - it's quick, easy and delicious.
Cooking Time 15 minutes
Ingredients (serves 4)
3 tsp McCormick Middle Eastern spices (Harissa)
2 (about 400g) lamb eye of loin (backstrap)
2 tsp olive oil
290g (1 1/2 cups) couscous
1 tbs coarsely grated lemon rind
310ml (1 1/4 cups) salt-reduced chicken stock
60ml (1/4 cup) fresh lemon juice
340g chargrilled capsicum, cut into thin strips
1 x 280g btl artichoke hearts, drained, halved
1/2 cup chopped fresh continental parsley
130g (1/2 cup) Greek-style natural yoghurt
Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain.
Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined.
Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve.
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Good Taste - January 2007, Page 34
Recipe by Alison Roberts
More Couscous Recipes:
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
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