Grilled Moroccan Lamb Couscous
- In a small saucepan bring stock to the boil. - Place CousCous into a bowl and pour stock in and cover with cling wrap and set aside for 5 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Griddle
- Stove
- Saucepan
- Mixing bowl
- Plastic wrap
- Fork
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 2 cups San Remo Couscous
- 2 cups chicken stock
- 800g lamb backstrap, denuded
- 5 tbsp olive oil
- 4 tbsp Ras el Hanout
- ½ cup pistachio kernels
- ½ cup raisins
- 1 punnet cherry tomatoes, cut in halves
- 1 small red onion, diced
- 1 cup chickpeas
- ¼ cup mint leaves
- ½ bunch flat leaf parsley, chopped
- 1 lemon, juiced
- Salt
- pepper
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