Moroccan spiced lamb with almond couscous

• 2 1/2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 2 (250g each) lamb backstraps
• 1 teaspoon each ground cumin, coriander, turmeric and paprika
• 1 1/2 cups (300g) couscous
• 70g flaked almonds, toasted
• 1/2 cup firmly packed flat-leaf parsley
• 4 fresh dates, pitted, cut into strips
• Finely grated rind and juice of 1 lemon

Energy 2885kJ	Fat saturated 5.00g
Fat Total 29.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 63.00g	Dietary Fibre 7.00g
Protein 40.00g	Cholesterol 80.00mg
Sodium 92.56mg

All nutrition values are per serve.

1. Step 1

   Combine 2 teaspoons oil and garlic in a bowl. Brush mixture over lamb. Season to taste with salt and pepper then scatter with combined ground spices. Heat a char-grill pan over medium heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil and rest for 10 minutes.

2. Step 2

   Meanwhile, place couscous in a heatproof bowl. Add remaining oil and 1 teaspoon salt. Pour over 300ml boiling water. Stir to combine. Cover and stand for 10 minutes. Combine almonds, parsley, dates and lemon rind in a bowl then add Â1/2 mixture to couscous, together with lemon juice. Season to taste with pepper. Using a fork, stir to combine.

3. Step 3

   Divide couscous among shallow bowls. Slice lamb diagonally and place over couscous. Top with remaining almond mixture. Serve.

Cauliflower and mint couscous

Cook's tips: You could replace the lamb with 500g chicken fillets or 4 small fish fillets.