Moroccan Lamb with Couscous

"What's for dinner?" A familiar question you say. If only one could wave a magic wand! When you are busy with other things, as we all are these days, you usually need to be superbly organised. I guess there is "the eat out" option which is always nice of course and then there are the many takeaway channels which is easy but hardly the answer to everyday living. We need some easy home cooking options which are both quick, easy and nutritional to fit the slot. A quick search through the Australian Women's Weekly low-fat diet recipe book came up with the basic idea for my Moroccan dish. As suggested earlier, organisation is required to create a balance.

This particular recipe is easy and tasty but needs to be marinated ahead of time if you want that extra Moroccan taste. The night before is an excellent option or even just a couple of hours if not able to.

Lamb fillets, back straps or racks are suitable. The Couscous flavour will be determined by individual taste. I always use some thinly sliced preserved lemon (or grated lemon rind and a couple of teaspoons of juice) and coriander to my couscous when I am serving with a Moroccan flavour.

Lamb fillets (350g) racks or back strap
2 tsp each of ground cumin and coriander
1/2 tsp ground cinnamon
1/2 cup (140g) low-fat plain yoghurt

1/2 cup couscous
1/2 cup boiling water or stock
2 tblsp dried currants
2 tsp finely grated lemon rind or finely sliced/chopped preserved lemon
2 tsp lemon juice
1/4 cup fresh coriander leaves
1/4 cup roasted almond flaked (optional)

Combine lamb, spices and 1/4 cup yoghurt in a medium bowl, cover and refrigerate for 3 hours or overnight for max flavour.

Cook lamb on grill or barbecue or as desired. I usually brown in a pan both sides and place in a hot oven (180) until cooked to desired taste (pink). Take out and let stand for 10 minutes. Slice fillet/back strap thinly or rack as desired.

Meanwhile combine couscous and water/stock, cover, stand for 5 minutes or until liquid absorbed, fluffing with fork occasionally. Stir in currants, rind, juice, coriander, toasted almond flakes and sliced lamb with fork.

A tray of chopped vegetables which have been par boiled then browned in the oven with a shake of Moroccan seasoning is always welcomed as an additional side or added to the couscous.

Serve lamb and couscous with remaining yoghurt. If desired, chopped cucumber and mint can be added to yoghurt.

Thanks Mum X