Spiced Lamb, Spinach and Chickpea Couscous

On the table within 15 minutes...lovely succulent lamb served on top of lemony couscous. Fantastic week day meal.

Ingredients
serves 2

• 1/2 cup couscous
• 1/2 tsp turmeric
• 1/2 cup boiling water
• 1 tsp each ground cumin, coriander, smoked paprika (plain can also be used)
• 2 lamb short loins (back straps) at room temperature
• salt & freshly ground pepper
• olive oil
• 400g can chickpeas, rinsed & drained
• juice of 2 lemons
• several handfuls of baby spinach leaves
• couple of small handfuls mint, roughly shredded
• handful toasted pine nuts
• thick Greek yoghurt to serve

Method

1. Place couscous & turmeric in a small pot, pour hot water over,
   
   stir briefly and cover. Leave for 5 minutes.
2. Combine dried spices in a bowl along with salt & pepper and rub lamb loins in the mix so both sides are covered.
3. Heat a frying pan on a medium heat, add a spray of oil and pan fry lamb for 2-3 minutes each side for medium-rare. Remove from heat and let lamb rest for 5 minutes, then slice thickly.
4. Grab a big platter and throw in the spinach leaves, chickpeas, pine nuts & mint. 
5. Add the lemon juice to the couscous and fluff up with a fork then mix it in with the platter ingredients. Drizzle some olive oil on top and season before adding the sliced lamb. 
6. Serve with the yoghurt with a squeeze of lemon juice. Enjoy!

Inspired by Next Magazine