Middle Eastern Lamb Couscous Bowl

Name: Middle Eastern Lamb Couscous Bowl
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 Northern Ireland Farm Quality Assured lamb leg steaks; 1 tbsp of olive oil; 1 Clove of garlic (crushed); 1 tsp Ras el hanout; Freshly milled pepper; 300 g Couscous; 400 mls Chicken stock; 1 tbsp of Olive oil; 1 Red onion (halved and finely sliced); 1 Clove of garlic (crushed); A small pinch of chilli flakes; 80 g Dried apricots (chopped); 400 g Tin of chickpeas (drained); 1 tbsp Fresh coriander (finely chopped); 1 tbsp Fresh mint (freshly chopped); 100 g Spinach or salad leaves; 2 tbsp Greek natural yoghurt; 1 tbsp Runny honey; The juice of a lemon; 2 tbsp Pomegranate seeds

Middle Eastern Lamb Couscous Bowl preparation time

Prep: 15

Middle Eastern Lamb Couscous Bowl cook time

Cook: 10

Serves:

Oven Temp: High

Method

Brush the leg steaks with half the olive oil. Rub with garlic, Ras el hangout and pepper. Heat a large Char-grill or frying pan and cook the steaks for 2 - 3 minutes on each side. Remove to a plate, cover with tinfoil and rest for 2 minutes before slicing.

For couscous

Place couscous into a large serving bowl with hot stock. Stir, cover and leave for 10 minutes.
Heat the remaining oil in a non stick pan. Fry the onion until soft, add garlic, chilli, apricots, chick peas and cook for 2 minutes. Remove from the heat and mix into the couscous with coriander and mint. Season.

To serve

Spoon the couscous into warm serving bowls, top with spinach leaves, a drizzle of yoghurt and honey, a squeeze of lemon and a sprinkle of pomegranate seeds. Top with lamb slices before serving.

Print recipe