Moroccan Lamb with Fruit and Nut Couscous and Orange and Coriander Salsa
This melt in your mouth lamb and warming Moroccan spices is the perfect meal to impress. Serve along side a fruit and nut couscous. To complete the meal serve with a tasty orange and coriander salsa.
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Preparation time: 30 minutes, plus marinating time
Cooking time: 30 minutes
Serves 2:
Ingredients:
• 300g lamb leg steaks, cut into thin slices Marinade:
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh orange juice
• 1 level tsp cumin
• ¼ level tsp turmeric
• 2 level tsp harissa paste
• 5g fresh coriander, chopped
• Salt and freshly ground black pepper
Couscous:
• 140g couscous, rinsed and drained
• 50g red onion, finely chopped
• 75g ready to eat soft dried apricots, chopped
• 35g almonds, roughly chopped
• ½ level tsp vegetable stock powder
• A little salt and freshly ground black pepper
• 120ml water
Salsa:
• 2 medium oranges, peeled, and finely chopped
• Juice of half an orange
• 10g red onion, finely chopped
• 2g coriander leaves, chopped Garnish:
• Watercress
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh orange juice
• 1 level tsp cumin
• ¼ level tsp turmeric
• 2 level tsp harissa paste
• 5g fresh coriander, chopped
• Salt and freshly ground black pepper
• 140g couscous, rinsed and drained
• 50g red onion, finely chopped
• 75g ready to eat soft dried apricots, chopped
• 35g almonds, roughly chopped
• ½ level tsp vegetable stock powder
• A little salt and freshly ground black pepper
• 120ml water
• 2 medium oranges, peeled, and finely chopped
• Juice of half an orange
• 10g red onion, finely chopped
• 2g coriander leaves, chopped Garnish:
• Watercress
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