Home > Recipes > Healthy family meals > Moroccan lamb with lemon couscous

Moroccan lamb with lemon couscous

Just 20 minutes stands between you and this Moroccan-style lamb served with couscous.

Just 20 minutes stands between you and this Moroccan-style lamb served with couscous.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Crush the spices with some salt and pepper. Put in a bowl and mix with 1 tablespoon oil and the yogurt. Add the lamb, turn to coat, then marinate for at least 15-20 minutes or overnight in the fridge.
Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tablespoon oil and fry the lamb for 5 minutes, until browned. Transfer to a tin and roast for 10-12 minutes, until cooked but still pink. Remove and cover with foil.
Meanwhile, toss the courgettes in the remaining oil. Heat a griddle pan and cook the courgettes, in batches, for 1 minute each side. Dissolve the stock cube in 250ml boiling water, then pour over the couscous. Add the butter and zest, fork through and cover with cling film for 5 minutes.

Fluff up the couscous, then stir in the juice, courgettes, coriander and seasoning. Slice the lamb and serve with couscous and lemon wedges.

Nutrition: per serving

If you can’t get hold of lamb neck fillets, this recipe would also work well with chicken thigh fillets or pork tenderloin, cut into cubes.

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Read what others say...

cathy suzuki says:

3rd Sep 2019 at 9:29 pm

Easy to make, quick to prepare and delicious. We ate it with baby potatoes, boiled, then crushed roughly in the pan I cooked the meat in – very flavoursome

Log in to Reply