Moroccan lamb with roasted butternut couscous

Name: Moroccan lamb with roasted butternut couscous
Prep time: 15 min
Cook time: 25 min
Ingredients: 500 g Butternut squash (peeled, cut into small cubes); 1 Large red onon (peeled and cut into wedges); 2 tbsp Olive oil; 1 tsp Ground coriander; 1 tsp Ground cumin; 300 g Couscous; 400 ml Chicken stock; 100 g Halloumi (cut into small cubes); 80 g Dried cranberries; A handful of parsley (chopped); 1 Bag wild rocket leaves; Pepper; Squeeze of lemon juice; 4 Large Northern Ireland Farm Quality Assured lamb cutlets; 3 tsp of Moroccan seasoning; 1 tsp Olive oil

A tempting new twist for lamb chops, full of fresh flavours, colour and crunch. Perfect for a healthy lunch with friends or light dinner.

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Moroccan lamb with roasted butternut couscous preparation time

Prep: 15

Moroccan lamb with roasted butternut couscous cook time

Cook: 25

Serves:

Oven Temp: 200°C / Gas Mark 6

Method

Place the butternut squash cubes and red onion wedges into a medium bowl, add olive oil, coriander, cumin and mix until coated, transfer to an oven tray and roast in a hot oven for 15 minutes.
Brush a char-grill pan with oil and heat. Grill the Halloumi cubes until golden.
Meanwhile, place the couscous into a bowl, stir in hot chicken stock, cover the bowl with cling film and set aside for 10 minutes until the couscous absorbs the stock.
Use a fork to fluff up the grains of couscous before mixing in the butternut squash and red onion, cubes of Halloumi, cranberries, parsley, salt, pepper and a little squeeze of lemon juice.
Return the char-grill pan to the heat, brush the lamb cutlets with a little oil and sprinkle with Moroccan seasoning. Grill for 4 minutes on either side, remove from the heat, cover and rest for a few minutes.
Arrange the couscous onto warm plates, top with lamb cutlets and sprinkle with rocket leaves before serving.

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