Smokey Moroccan Lamb & Veg Couscous
Recipe courtesy of Australian Lamb
Ingredients
- 400g lamb leg steak, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 4 medjool dates, pitted
- 1/2 cup boiling water or stock
- 1 medium red onion, cut into thin wedges
- 2 large carrots, thinly sliced
- 1 large red capsicum
- 2 zucchini
- 1 tin chickpeas, drained
- 1 cup couscous
- 1 cup boiling water or stock
- Fresh coriander leaves and lemon to serve
Method
1. Combine spices, ¼ tsp salt, and 1 tbsp of the oil in a large bowl. Add lamb, coat with spice paste, then set aside while you prepare the couscous.
2. Roughly chop the dates, place in a small bowl, and pour over ½ cup boiling water.
3. Quarter zucchini lengthwise and thinly slice. Drizzle the remaining 1 tbsp oil into a saucepan over medium-high heat. Add zucchini and sauté for 2 – 3 min, until just golden.
4. Add chickpeas and couscous to the zucchini, stir to combine, and remove from heat. Pour over 1 cup hot water, stir again, and immediately cover pan. Set aside, covered, for 10 min.
5. Heat a large skillet over medium-high heat. Add 1 tbsp oil to the pan along with the onion, carrot and capsicum. Cook, stirring regularly, for 3 – 4 min, until vegetables just begin to char.
6. Push veggies to one side of the pan, add marinated lamb strips, and cook a further 2 – 3 min until meat is golden. Add dates and soaking water to the pan, toss to combine, remove from heat.
7. Fluff vegetable couscous with a fork and season to taste with salt and pepper. Serve lamb stir fry with couscous, fresh coriander, and lemon.
