Tuesday, November 29, 2011

Moroccan spiced lamb and couscous recipe - How to make Moroccan spiced lamb and couscous

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan spiced lamb and couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan spiced lamb and couscous.

Try our Moroccan spiced lamb and couscous for a delicious versatile meal that's easy on the purse.

Ingredients (serves 4)

500g lamb leg steaks, cut into 2cm pieces
1 tablespoon Moroccan seasoning
1 tablespoon olive oil
1 brown onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
1/3 cup currants
1 cup couscous
2 teaspoons powdered chicken stock
1 1/4 cups boiling water
1/4 cup chopped fresh coriander leaves
2 tablespoons slivered almonds, toasted
Fresh coriander leaves, to serve


Place lamb and seasoning in a bowl. Toss to coat. Heat 2 teaspoons oil in a frying pan over medium heat. Cook onion for 5 minutes or until softened. Transfer to a plate. Cover to keep warm. Increase heat to medium-high. Heat remaining oil in pan. Cook lamb, stirring, for 3 to 5 minutes or until browned and just cooked through. Remove pan from heat.

Add chickpeas, currants, couscous, stock powder, boiling water and onion. Stir to combine. Cover. Cook over low heat for 5 to 7 minutes or liquid has absorbed. Stir with a fork to separate grains. Stir through chopped coriander. Top with almonds and coriander. Serve.

Super Food Ideas - May 2009, Page 21
Recipe by Miranda Farr

More recipes from the hummus blog:

Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing 

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