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MOROCCAN LAMB WITH COUSCOUS

January 11, 2018

A delicious and aromatic one pan Moroccan dish without any fuss! Freeze any left overs or turn into a salad with some baby spinach leaves, lemon juice and olive oil.

MOROCCAN LAMB WITH COUSCOUS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 2211.5 (8846)
  • Carbs: 477.5 (1910)
  • Fat: 23.25 (93)
  • Protein: 112.5 (450)
  • Sodium: 722.25 (2889)
  • Sugar: 174.25 (697)
  • Approximate preparation & cooking time: 30 minutes
    Serves 4

INGREDIENTS

  • FOR THE LAMB
  • 2 tbsp Moroccan seasoning (see recipe below)
  • 2 tsp Moroccan seasoning (extra)
  • 500g lamb fillets or backstrap
  • 1 small brown onion, finely diced
  • 2 garlic cloves, crushed
  • 250g pearl couscous
  • 2 cups chicken stock, hot
  • 250g pumpkin, diced
  • 400g can chickpeas, rinsed and drained
  • ½ cup currants or sultanas
  • ¼ cup pine nuts, toasted
  • Handful of fresh mint

  • FOR THE MOROCCAN SEASONING
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp Nuvia Sweetener
  • 1 tsp salt
  • 1 tsp rice flour
  • ½ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • ¼ tsp cayenne pepper (this can be omitted for less heat)

METHOD

  • FOR THE SEASONING
  • 1. Place all ingredients in a bowl and combine well until all ingredients are evenly distributed. Store in an airtight container or glass jar for up to 3 months.

  • FOR THE LAMB
  • 1. Cut the lamb into approximately 3cm pieces and place in a bowl.
  • 2. Add Moroccan seasoning and mix well, making sure all the lamb is well coated.
  • 3. Heat a large pan (preferably with a fitted lid) over high heat and add a tablespoon of olive oil, or alternatively use a spray oil to coat the bottom of the pan.
  • 4. Add the lamb and cook for approximately 5-6 minutes or until well browned and cooked to your liking.
  • 5. Remove lamb and set aside.
  • 6. In the same pan, add a little more olive oil (if required) and add onion, garlic and extra Moroccan seasoning and continue to stir until onion is softened.
  • 7. Add the couscous and continue to stir until all couscous is well coated.
  • 8. Add the hot chicken stock, pumpkin, chickpeas and currants, stir to combine and then cover and allow to simmer for approximately 8-10 minutes or until couscous and pumpkin are cooked through.
  • 9. Take the pan off the heat, remove lid and toss the lamb and pine nuts through.
  • 10. Season with salt and pepper and chopped fresh mint.
 

TIPS AND TWEAKS

This Moroccan Seasoning is perfect for soups, rice or any type of meat dish.

This dish is versatile and adaptable to any type of meat. If using chicken, add it back to the dish when the chicken stock is added to ensure it cooks thoroughly. Alternatively, don’t add meat and make it vegetarian by using a vegetable stock instead.

Freeze leftovers in airtight containers sealed in a freezer bag for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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