Author
blucouscous
Category
Recipe
Date
SEPTEMBER 13, 2019
Yields
4 Servings
Prep time
1 hr
Cook Time
25 mints
Total Time
1 hr 25 mins
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
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.
- 2Stir in the onion and cook for 3 minutes on medium heat.
- 3Stir in the chilli, turmeric and cumin and season with a little salt and pepper.
- 4 Add the pearl couscous and stir for 30 seconds.
- 5Add 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.
- 7Stir in the pistachio nuts, dried apricots and lemon juice.
- 8Sprinkle with chopped parsley and serve with the grilled lamb.
