Smokey Moroccan Lamb & Veg Couscous

Smokey moroccan lamb and veg couscous


Recipe courtesy of Australian Lamb


  • 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



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.

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