Middle Eastern Lamb Couscous Bowl

Middle Eastern Lamb Couscous Bowl preparation time
Prep: 15 minutes
Middle Eastern Lamb Couscous Bowl cook time
Cook: 10 minutes
Middle Eastern Lamb Couscous Bowl preparation time Serves: 4
Middle Eastern Lamb Couscous Bowl preparation time 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.

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

For couscous 

  • 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

To serve

  • 100 g Spinach or salad leaves
  • 2 tbsp Greek natural yoghurt
  • 1 tbsp Runny honey
  • The juice of a lemon
  • 2 tbsp Pomegranate seeds