Ingredients

• 250 gram(s)s Blu gourmet pearl couscous
• 2 tablespoon(s)s olive oil
• 1 brown onion (chopped)
• 1/2 fresh chilli (seeded & finely sliced}
• 1/2 teaspoon(s) turmeric (ground)
• 1 &1/2 teaspoon(s) cumin (ground)
• 2 cup(s)s hot stock of your choice
• 2 tablespoon(s)s pistachio nuts or diced almonds
• 2 tablespoon(s)s dried apricots (diced)
• 1 tablespoon(s) lemon juice
• 1 pinch(es) parsley (finely chopped)
• 1 pinch(es) black pepper (freshly ground)
• 1 teaspoon(s) salt

Lamb Marinade

• 4 x 150 gram(s)s deboned loin of lamb (cut into 2 pieces lengthwise)
• 2 tablespoon(s)s olive oil
• 1 teaspoon(s) cumin (ground)
• 1/2 teaspoon(s) chilli paste
• 2 teaspoon(s)s cracked pepper
• 1 pinch(es) salt

Directions

The lamb marinade

Place all ingredients, except the salt, in a bowl and leave to marinate for at least 1 hour before grilling the lamb. When the couscous is just cooked, season the lamb with salt just before serving.

The lamb pilaf

1. Heat the olive oil in a pan.

2. Stir in the onion and cook for 3 minutes on medium heat.

3. Stir in the chilli, turmeric and cumin and season with a little salt and pepper.

4. Add the pearl couscous and stir for 30 seconds.

5. Add the stock, stir well and bring to a low simmer.

6. Cover pan with a lid and cook for about 10 minutes until the couscous is cooked.

7. Stir in the pistachio nuts, dried apricots and lemon juice.

8. Sprinkle with chopped parsley and serve with the grilled lamb