recipes
Moroccan Lamb with Couscous
Marinated lamb fillets in Moroccan spices and tomato served with a lemony couscous.
serves 4
10 min prep
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ingredients
| 600g lamb back straps 2 teaspoons Moroccan spice mix 2 tablespoons oil 1 cup frozen Birds Eye Chopped Onions 1 carrot, sliced 400g can tomato pieces, undrained ¼ cup frozen Birds Eye Baby Peas 1 teaspoon Moroccan spice, extra Couscous: 1 cup couscous 1 teaspoon chicken stock powder 1 cup boiling water 1 teaspoon grated lemon rind 2 tablespoons currants |
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instructions
step 1
Sprinkle lamb with Moroccan spice. Heat oil in a frying pan, browning lamb on both sides over a high heat. Reduce heat and continue to cook until lamb is as desired. Remove lamb from pan and wrap in foil.
step 2
Add frozen Birds Eye Chopped Onions and carrot to frying pan and cook for 2-3 minutes. Pour in undrained tomato pieces, frozen Birds Eye Baby Peas and extra Moroccan spice, stirring to combine. Cover and cook over a low heat for 10 minutes.
step 3
Spoon sauce onto prepared couscous. Cut lamb into slices and serve on top of the sauce.
To prepare Couscous:
Place Couscous into a bowl, add chicken stock powder and pour in boiling water, stir until combined. Cover and stand for 2-3 minutes. Stir with a fork to fluff up grain and mix in lemon rind and currants.
recipe tip
Lamb fillets or Chicken breast tenderloins also work well for this recipe.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2150kJ (514Cal) | 491kJ (117Cal) |
| Protein | 41.7g | 9.5g |
| Fat - Total | 15.4g | 3.5g |
| - Saturated | 3.8g | 0.9g |
| Carbohydrate | 49.7g | 11.3g |
| - Sugars | 9.8g | 2.2g |
| Dietary Fibre | 3.7g | 0.8g |
| Sodium | 419mg | 96mg |
| Potassium | 913mg | 208mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Moroccan Lamb with Couscous
Moroccan Lamb with Couscous
Marinated lamb fillets in Moroccan spices and tomato served with a lemony couscous.
ingredients
600g lamb back straps
2 teaspoons Moroccan spice mix
2 tablespoons oil
1 cup frozen Birds Eye Chopped Onions
1 carrot, sliced
400g can tomato pieces, undrained
¼ cup frozen Birds Eye Baby Peas
1 teaspoon Moroccan spice, extra
Couscous:
1 cup couscous
1 teaspoon chicken stock powder
1 cup boiling water
1 teaspoon grated lemon rind
2 tablespoons currants
instructions
step 1
Sprinkle lamb with Moroccan spice. Heat oil in a frying pan, browning lamb on both sides over a high heat. Reduce heat and continue to cook until lamb is as desired. Remove lamb from pan and wrap in foil.
step 2
Add frozen Birds Eye Chopped Onions and carrot to frying pan and cook for 2-3 minutes. Pour in undrained tomato pieces, frozen Birds Eye Baby Peas and extra Moroccan spice, stirring to combine. Cover and cook over a low heat for 10 minutes.
step 3
Spoon sauce onto prepared couscous. Cut lamb into slices and serve on top of the sauce.
To prepare Couscous:
Place Couscous into a bowl, add chicken stock powder and pour in boiling water, stir until combined. Cover and stand for 2-3 minutes. Stir with a fork to fluff up grain and mix in lemon rind and currants.
serves 4 10 min prep recipe tip
Lamb fillets or Chicken breast tenderloins also work well for this recipe.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Jae
28 May 2010 10:02:45 AM
This is delicious, quick and easy to make too