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By
Karena & Kasey Bird
We make different variations of this dish whenever lamb is on sale and we feel like something a little exotic. Couscous is a great option when time is tight and it is endlessly versatile. You can add any flavours you like to this. Today we have added red grapes which give surprising bursts of sweetness scattered throughout the fluffy couscous. We like to season the lamb with our favourite dried spices which give the dish a warming complexity.
Ingredients
| 1 cup | Chicken stock, or vegetable stock |
| 1 cup | Couscous |
| ¼ tsp | Salt |
| 1 Tbsp | Olive oil |
| 1 cup | Red grapes |
| 1 | Lemon, juiced |
| ½ cup | Chopped mint |
| 300 g | Lamb loins, fillets (Main) |
| 1 Tbsp | Ground coriander |
| 1 Tbsp | Smoked paprika |
| 1 tsp | Chilli flakes, optional |
| 2 Tbsp | Oil |
| 3 Tbsp | Greek yoghurt |
| 1 small handful | Mint leaves |
| 2 Tbsp | Sliced almonds |
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Directions
- Bring stock to the boil and add couscous while continually stirring. Add salt, cover pot with a lid and remove from the heat. Leave for 10 minutes. Take lid off and stir through olive oil. Leave to cool then add the grapes, lemon juice and mint to the pot.
- Dry the lamb and cover with the coriander, paprika, cinnamon and chilli. Heat a large frying pan and add oil. Cook lamb for 2 minutes on each side for medium rare, 3 minutes for medium. Leave to rest for 5 minutes.
- Arrange couscous on a large plate, slice the lamb and spoon over yoghurt. Garnish with mint and sliced almonds.
More of Karena and Kasey's speedy midweek meals
- Salmon wholemeal pasta with creme fraiche
- Chicken meatballs with potatoes and pesto
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