Middle Eastern Lamb Couscous Bowl

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15 minutes


10 minutes



Oven Temp




4 Northern Ireland Farm Quality Assured lamb leg steaks

1 tablespoon of olive oil

1 clove of garlic, crushed

1 teaspoon Ras el hanout

Freshly milled pepper

For couscous 

300g couscous

400mls chicken stock

1 tablespoon of olive oil

1 red onion, halved and finely sliced

1 clove of garlic, crushed

A small pinch of chilli flakes

80g dried apricots, chopped

400g tin of chickpeas, drained

1 tablespoon fresh coriander, finely chopped

1 tablespoon fresh mint, finely chopped

To serve

100g spinach or salad leaves

2 tablespoons Greek natural yoghurt

1 tablespoons runny honey

The juice of a lemon

2 tablespoons pomegranate seeds




   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.