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

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