Grilled Moroccan Lamb Couscous - San Remo

Name: Grilled Moroccan Lamb Couscous - San Remo
Total time: 20 min
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 and pepper

sanremo.co.nz

- 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.

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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 and pepper

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