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. 

This recipe is made using our Intellisteam food steamer is the ideal solution for those looking to cook healthy, balanced meals all in one device. The whole process is made stress free as the Intellisteam manages the cooking process for you, allowing you to walk away and relax.

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

Method:

1. Prepare the marinade for the meat first: mix the olive oil, orange juice, spices and coriander in a shallow dish and season with a little salt and pepper. 
2. Place the sliced lamb in the dish and turn so that it is evenly coated. Cover and refrigerate for at least 30 minutes, longer if possible. 
3. When ready to cook, discard any liquid marinade and put the meat into a foil parcel. Remove the Dividing Wall from the Front Container and put the parcel in. 
4. Put the couscous in the Rice Tray and add the onion, apricots, almonds and stock powder. Season with a little salt and pepper and add the water and stir. Put into the Rear Container and cover both Containers with the Lids. 
5. Set the time for the couscous using the rice preset (40 minutes) and adjust to 24 minutes. Set the time for the meat using the poultry preset (28 minutes) and adjust to 30 minutes. Press the Start/Pause Button. 
6. Meanwhile make the salsa: put all the ingredients into a small serving bowl and mix well. 
7. When ready to serve, fluff the couscous up with a fork, check the seasoning and serve the meat with the juices poured over. Garnish with a few sprigs of watercress and serve the salsa.