Slow Roast Ras El Hanout Lamb Couscous Recipes

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RAS EL HANOUT COUSCOUS



Ras El Hanout Couscous image

Cooking time assumes boiled couscous. Steamed is better, but takes longer. Having bought Ras el Hanout specifcally because I didn't know what it was or what to use it for, once I realised it was a Moroccan spice mix it naturally had to be tried with couscous and dried fruits. I could add tomatoes, garlic, lemon etc but I don't want to mask the blend of sesame seed oil and spice mix.

Provided by BonusMeals

Categories     Moroccan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

500 g couscous
1 red onion (finely diced)
3/4 cup dates (chopped)
1/2 cup dried apricot (chopped)
1/2 cup raisins
1/4 cup fresh coriander (chopped)
1 tablespoon sesame seed oil
1 tablespoon ras el hanout spice mix (Moroccan spice mix)
1 tablespoon sumac
home-made chicken stock, sufficient for cooking the Couscous (optional)

Steps:

  • Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil - this will help prevent the couscous from clumping.
  • If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
  • If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
  • Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
  • Garnish with sprinkled sumac and finely chopped coriander.

Nutrition Facts : Calories 454.9, Fat 3, SaturatedFat 0.4, Sodium 12.2, Carbohydrate 96.4, Fiber 7.2, Sugar 25.4, Protein 12

LEG OF LAMB WITH RAS EL HANOUT RUB



Leg of Lamb with Ras el Hanout Rub image

I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.

Provided by JustJanS

Categories     Lamb/Sheep

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 tablespoons ras el hanout spice mix
2 cloves garlic, crushed
1 tablespoon honey
1 limes, zest of or 1 lemon, zest of
1/2 limes, juice of or 1/2 lemon, juice of
salt & freshly ground black pepper
2 kg boneless leg of lamb, butterflied

Steps:

  • Mix all the ingredients (except the lamb) together to make a paste.
  • Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
  • Set aside for about 1 hour, to allow the lamb to come to room temperature.
  • Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.

Nutrition Facts : Calories 779.6, Fat 56.9, SaturatedFat 24.8, Cholesterol 230, Sodium 187, Carbohydrate 3.5, Sugar 2.9, Protein 59.8

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