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Spiced lamb and couscous

Name: Spiced lamb and couscous
Yield: 4
Ingredients: 1 cup Chicken stock, or vegetable stock; 1 cup Couscous; ¼ tsp Salt; 1 Tbsp Olive oil; 1 cup Red grapes; 1 Lemon, juiced; ½ cup Chopped mint; 300 g Lamb loins, fillets (Main); 1 Tbsp Ground coriander; 1 Tbsp Smoked paprika; 1 tsp Chilli flakes, optional; 2 Tbsp Oil; 3 Tbsp Greek yoghurt; 1 small handful Mint leaves; 2 Tbsp Sliced almonds

for 4 people

Karena & Kasey Bird

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We make different variations of this dish whenever lamb is on sale and we feel like something a little exotic. Couscous is a great option when time is tight and it is endlessly versatile. You can add any flavours you like to this. Today we have added red grapes which give surprising bursts of sweetness scattered throughout the fluffy couscous. We like to season the lamb with our favourite dried spices which give the dish a warming complexity.

Ingredients

1 cup	Chicken stock, or vegetable stock
1 cup	Couscous
¼ tsp	Salt
1 Tbsp	Olive oil
1 cup	Red grapes
1	Lemon, juiced
½ cup	Chopped mint
300 g	Lamb loins, fillets (Main)
1 Tbsp	Ground coriander
1 Tbsp	Smoked paprika
1 tsp	Chilli flakes, optional
2 Tbsp	Oil
3 Tbsp	Greek yoghurt
1 small handful	Mint leaves
2 Tbsp	Sliced almonds

Directions

Bring stock to the boil and add couscous while continually stirring. Add salt, cover pot with a lid and remove from the heat. Leave for 10 minutes. Take lid off and stir through olive oil. Leave to cool then add the grapes, lemon juice and mint to the pot.
Dry the lamb and cover with the coriander, paprika, cinnamon and chilli. Heat a large frying pan and add oil. Cook lamb for 2 minutes on each side for medium rare, 3 minutes for medium. Leave to rest for 5 minutes.
Arrange couscous on a large plate, slice the lamb and spoon over yoghurt. Garnish with mint and sliced almonds.