Rub lamb fillets with ras el hanout and olive oil. Return to the oven and continue roasting for a further 30 minutes until the lamb is cooked but still juicy. Put the couscous in a heatproof bowl and pour over enough boiling water to cover. Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for 10 minutes or until lightly caramelised. Place liquid in a saucepan with chermoula, olive oil, salt and pepper, bring to the boil then pour over couscous. A fantastic lamb recipe to try. Carefully place into pre-heated baking dish, in a single layer and bake for 13–15 minutes, until cooked through. One of those mezze that evening was a little bowl of cooked but still crunchy zucchini … Add the lamb, ras el hanout, preserved lemon, stock and a good pinch of salt and pepper. https://www.bosh.tv/recipes/quick-and-easy-moroccan-couscous Place the lamb on a rack in a roasting dish. Serve kofta with salad, rocket and lemon wedges. Cook lamb in a heated, oiled large frying pan for about 10 minutes or until browned all over and cooked to medium. Boiling takes the life out of the grain, while steaming creates a perfectly moist and tender bite. To make the dressing, combine the ingredients using a fork to mix. Roll into golf ball-sized balls. Stir all the roasted vegetables into the couscous, then thinly slice the lamb and lay it on top of the couscous. Vegetarian . This Moroccan Couscous Salad will have everyone wanting seconds. Add the lamb, turn to coat, then cover and set aside. Moroccan lamb couscous is a delightful way to experiment with flavours that are not spicy. Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when you see the steam rise through the couscous. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Shake the dressing and pour it over the salad. Drain well and toss with a little olive oil to prevent sticking. With dried fruit such as apricots and raisins, tossed with a lemon vinaigrette, this cold couscous salad is perfect served with roasted chicken or salmon. Place in a bag to marinate and refrigerate for at least 1 hour or overnight. | All vegetables are medium size and peeled, unless specified. When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Enjoy the fragrant flavours of cilantro and mint in this North African-inspired salad, which can be largely prepared ahead. Pour the boiling stock or water onto the couscous and season … Mildly spiced Lamb Steaks grilled and served on top of a warm couscous salad with subtle Moroccan flavours! Moroccan lamb salad with chargrilled vegetables and couscous, Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, All the party jelly recipes you'll ever need. Delicious!! Transfer the lamb to a plate and allow to rest for 10 minutes. Enjoy this salad made from Mediterranean couscous … Transfer the lamb to a plate and allow to rest for 10 minutes. To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Stir carrot, orange and mint leaves through the couscous and sprinkle with almonds. Chill for a good 15 minutes. With dried fruit such as apricots and raisins, tossed with a lemon vinaigrette, this cold couscous salad is perfect served with roasted chicken or salmon. Put the pan in the oven and roast for 30 minutes, turning the vegetables after about 15 minutes. Meanwhile, cook the couscous in a pan of boiling water and cook for a few minutes until al dente. Fork in the herbs, olives and scallions. If cooking lamb, allow the lamb to finish cooking—perhaps another hour—before steaming the couscous for the last time. Stir the vegetables once they have roasted for 30 minutes, arrange the lamb on top and pour over the marinade. In a small bowl, whisk together the olive oil and lemon juice. Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps. Method. Serves 2 5 mins to prepare and 10 mins to cook; 463 calories / serving Reheat on the stove or in the microwave, adding … Transfer the lamb to a plate and allow to rest for 10 minutes. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side. You need to have your ingredients prepped and ready, for a fast cook. This Moroccan Couscous Salad will have everyone wanting seconds. Combine the breadcrumbs, egg, lamb mince, crushed garlic, coriander, Moroccan seasoning and ½ lemon juice. Easy . Hint: also great with coriander leaves. Cover and refrigerate. This courgette and couscous salad is great for a quick and healthy lunch or light dinner 10 mins . We recommend our users to update the browser. The photo below shows you everything which you will need to make this recipe. This recipe was prepared at the launch of Measure Up – the Government’s initiative in the fight against obesity – by Zahi Azzi and Aaron Callandar of Kazbah on Darling. Combine couscous with chickpeas, cucumber, capsicum and coriander leaves and pour over dressing. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. Add some garlic and ginger for extra flavour and sprinkle with a few toasted pine nuts. Loaded with protein, fiber and potassium. Cover, reduce the heat to low and cook for 2-2 ½ hours or until the meat falls apart at the touch of a fork. Place the couscous in a bowl and mix in the olive oil and lemon juice. Enjoy this salad made from Mediterranean couscous as part of a quick weekday lunch or part of a holiday spread, like Easter. Toss together, then serve warm. Hooray for leftovers! Put the couscous in a large heatproof bowl, then add 1 tbsp olive oil and ½ cup boiling water. Add enough liquid (water or broth) to cover the vegetables. Mix well and shape into 15-16 small balls. Set aside, covered, for about 5 minutes until the water is absorbed and the grains are tender. SBS acknowledges the traditional owners of country throughout Australia. To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Season well. Recipe notes. A spicy and bold dish, this Moroccan lamb recipe served with harissa couscous and chickpea salad is a remarkable meal. Plate and allow to rest for 10 minutes cheaper than buying it ready-diced the oven to 190ºC/Gas mark and. For a full 15 to 20 minutes, rocket and lemon wedges have your ingredients prepped and ready, about... Fried halloumi, vine tomatoes and courgettes, it ’ s important to remember that couscous needs be... Have time, you can prepare ahead up to 3 days and Chickpeas a! A single layer and bake for 13–15 minutes, until fragrant, to... 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