Grilled Moroccan Lamb Couscous

Serves 4

Time 15 minutes

Ingredients

2 cups 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-pint cherry tomatoes, cut in halves

1 small red onion, diced

1 cup chickpeas

¼ cup mint leaves

½ bunch of flat-leaf parsley, chopped

1 lemon, juiced

Salt and pepper

Method

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.

In a bowl mix lamb with ras el hanout, olive oil and salt and pepper. Heat a griddle pan on medium heat, cook lamb for 3 to 5 minutes on each side and then rest.

Remove cling wrap and fluff couscous with a folk. Add pistachios, raisins, tomatoes, onion, chickpeas, mint, parsley and lemon juice to couscous. Mix well.

To plate, place couscous in middle of bowl and slice 1 portion of lamb and lay over the top.

Serve and enjoy with family and friends!