One-pot Moroccan lamb couscous

One-pot Moroccan lamb couscous


Try our Moroccan spiced lamb and couscous for a delicious, no-fuss meal thats easy on the purse.

The ingredient of One-pot Moroccan lamb couscous

  1. 1 1/2 tbsp Moroccan seasoning
  2. 500g Coles Australian Lamb Rump Steaks, trimmed
  3. 1 1/2 tbsp olive oil
  4. 1 brown onion, cut into wedges
  5. 150g green beans, halved
  6. 1 red capsicum, cut into strips
  7. 1 zucchini, halved, sliced
  8. 1 1/2 cups chicken stock, warmed
  9. 1 1/4 cups couscous
  10. 1/3 cup chopped coriander, plus extra leaves to serve
  11. Lemon wedges, to serve

The instruction how to make One-pot Moroccan lamb couscous

  1. Place the Moroccan seasoning in a shallow plate. Add the lamb and turn to coat. Reserve the excess seasoning.
  2. Heat 1 tbsp of the oil in a large, deep frying pan over medium-high heat. Cook lamb for 3-4 mins each side or until browned. Transfer to a plate and cover loosely with foil to keep warm.
  3. Heat remaining oil in same pan over medium-high heat. Add vegetables and reserved seasoning. Cook, stirring, for
  4. 8 mins. Add 1/4 cup stock. Cover and cook over medium heat for 4 mins or until vegetables are just tender. Add remaining stock, couscous and chopped coriander. Season and stir. Set aside, covered, for 5 mins or until couscous is tender.
  5. Slice lamb and arrange on top of the couscous. Sprinkle with coriander leaves and serve with lemon wedges.

Nutritions of One-pot Moroccan lamb couscous

fatContent: 560.455 calories
saturatedFatContent: 22.4 grams fat
carbohydrateContent: 6.8 grams saturated fat
sugarContent: 52.1 grams carbohydrates
fibreContent: 5.3 grams sugar
cholesterolContent: 34.1 grams protein

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