Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- 1 tbsp olive oil
- 1 tsp cracked pepper
- 1 tsp ground cumin
- 1/2 tsp chilli paste
- 4 pieces of deboned loin of lamb, each 120 g, cut into 2 pieces lengthwise
- 1/2 large onion, chopped
- 1/2 finely sliced chilli
- 1/4 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 tsp salt
- freshly ground black pepper
- 250 g pearl couscous
- 2 cups hot lowreduced-salt strong stock of your choice
- 250 g green beans, diced
- 1 medium carrot, diced
- 2 tbsp pistachio nuts or diced almonds
- 2 tbsp dried apricots, diced
- juice of about 1/4 lemon
- chopped parsley, optional
- 1Place 1/2 tbsp olive oil in a bowl with the cracked pepper, cumin and chilli paste. Coat the lamb pieces with this mixture and leave to marinate for at least 1 hour in the refrigerator before grilling the lamb.
- 2Heat the remaining olive oil in a pan. Stir in the onion and cook for 3 minutes on medium heat. Stir in the chilli, turmeric and cumin and season with a little salt and pepper. Add the pearl couscous and stir for 30 seconds. Add the stock, beans and carrot, stir well and bring to a low simmer. Cover the pan with a lid and cook for about 10 minutes until the couscous is cooked.
- 3Meanwhile, grill the lamb for a few minutes on each side.
- 4Stir the pistachio nuts, dried apricots and lemon juice into the cooked couscous. Sprinkle with chopped parsley and serve with the grilled lamb.
