Libyan Couscous

Tasty recipe to prepare Libyan couscous with meat or chicken.

Ingredients:

• 600g lamb back straps, fat trimmed or Chicken tenderloins
• 2 teaspoons Moroccan spice mix
• 2 tablespoons olive oil
• 1 onion, cut into wedges
• 1 carrot, sliced
• 400g can tomato pieces, undrained & heated
• ½ cup frozen Birds Eye Peas
• 1 teaspoon Moroccan spice, extra
• 1 cup couscous
• 1 teaspoon chicken stock powder
• 1 cup boiling water
• 1 teaspoon grated lemon rind
• 2 tablespoons currants
  

Preparation:

• Sprinkle lamb with Moroccan spice, heat oil in a frying pan and cook until desired. Remove lamb and keep warm.

• Add onion and carrot to pan and cook for 2-3 minutes. Pour in tomato pieces, peas and extra spice, Cover and cook for 10 minutes. Spoon sauce onto prepared couscous; top with lamb slices and serve.

• To prepare Couscous: Place couscous into a bowl, add chicken stock powder and pour over boiling water; stir until combined. Cover and stand for 2-3 minutes. Fluff up with a fork and mix in lemon rind and currants.

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