Moroccan style lamb steaks served with roasted vegetables, fluffy couscous and a tangy yoghurt dressing.
This recipe for Moroccan Lamb on Couscous is something a bit different to try. Succulent lamb steaks coated in a Moroccan style seasoning served with roasted vegetables in fluffy couscous.
A great recipe to eat at any time of the year, the lamb can either be cooked on the stovetop or the BBQ.
Recipe Ingredients:
There are a lot of flavours going on here! Sweet apricots, spiced lamb and a tangy dressing to name a few. But they all go together so well as do the lovely textures. This meal is an easy and impressive dinner to make for friends and family.
For another couscous meal, why not give my Pearl Couscous Salad a go?
How to make Moroccan Lamb and Couscous:
Preheat the oven to 200°C fan bake. Coat the lamb strips in the spice mix and 1 tablespoon of olive oil. Mix together and set aside to marinate.
Place the kumara, red onion and courgette on a tray and drizzle with 1 tablespoon of olive oil, season with salt and pepper and bake for 15 minutes. Turn the oven to grill and move the tray to the top of the oven. Cook for an extra 5-10 minutes until golden.
Couscous: In a large saucepan, heat 1 tablespoon of olive oil and fry the garlic, almonds, apricots and capsicum for a few minutes until the almonds are toasted. Mix the stock cubes with boiling water and add to the saucepan, pour in the couscous and stir.
Remove from the heat and seal with the lid. After 5 minutes fluff up the couscous with a fork.
Dressing: Mix together the greek yoghurt, 1 tablespoon of lemon juice and 1 tablespoon of chopped mint. Season to taste.
Lamb: Cook lamb in a hot frying pan for a few minutes on each side until medium rare, then set aside to rest.
To serve: In a large bowl mix the couscous, roasted vegetables, parsley, remaining mint and 1 tablespoon lemon juice. Slice the lamb and serve over the couscous with a drizzle of yoghurt dressing.
Do you like Moroccan style seasoning? Then you will love these recipes for Moroccan Chicken Salad and my delicious Slow Cooker Moroccan Lamb with Couscous.
Common questions and tips for Moroccan :
How long will this meal keep for? Leftovers can be kept in the fridge for up to 2 days in an airtight container.
Could I use liquid stock instead of Oxo cubes? Yes! If you have stock to use up or just prefer it, you can use liquid stock in this recipe.
TIPS
- This meal looks really impressive served on a large platter. Guests can help themselves, then add their dressing after.
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Moroccan Lamb and Couscous
Tender lamb steaks coated in Moroccan seasoning served with roasted vegetables, fluffy couscous and a tangy yoghurt dressing.
Ingredients
- 400g lamb steaks
- 3 Tbsp Moroccan spice mix
- 4 Tbsp olive oil
- 1 golden kumara
- 1 red onion
- 1 zucchini
- 2 cloves garlic, crushed
- 1⁄4 cup slivered almonds
- 6 dried apricots, chopped
- 1 capsicum, chopped
- 2 chicken oxo cubes
- 600ml boiling water
- 2 cups couscous
- 1⁄2 cup greek yoghurt
- 2 Tbsp fresh parsley, chopped
- 3 Tbsp fresh mint, chopped
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 200°C fan bake.
- Slice the lamb into strips. Add to a bowl with the spice mix and 1 tablespoon of olive oil. Mix together and set aside to marinate.
- Chop the kumara, red onion and zucchini. Place on a tray and drizzle with 1 tablespoon of olive oil, season with salt and pepper and bake for 15 minutes. Turn the oven to grill and move the tray to the top of the oven. Cook for an extra 5-10 minutes until golden.
- Couscous: In a large saucepan, heat 1 tablespoon of olive oil and fry the garlic, almonds, apricots and capsicum for a few minutes until the almonds are toasted.
- Mix the stock cubes with boiling water and add to the saucepan, pour in the couscous and stir. Remove from the heat and seal with the lid. After 5 minutes fluff up the couscous with a fork.
- Dressing: Mix together the greek yoghurt, 1 tablespoon lemon juice, 1 tablespoon of chopped mint and season to taste.
- Lamb: Cook lamb in a hot frying pan for a few minutes on each side until medium rare, then set aside to rest.
- To serve: In a large bowl mix the couscous, roasted vegetables, parsley, remaining mint and 1 tablespoon lemon juice.
- Slice the lamb and serve over the couscous with a drizzle of yoghurt dressing.
Notes
- Feel free to add your favourite vegetables in. I like the combination of these ones.
- This meal could be served on one large serving platter, or in individual bowls.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 812Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 138mgSodium: 159mgCarbohydrates: 59gFiber: 6gSugar: 9gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Nicola Voss says
It says slice the lamb at the beginning and then slice the lamb at the end. Which one?
VJ cooks says
Where does it say that?