Spicy Lamb With Warm Couscous Recipes
SPICY LAMB COUSCOUS
North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h28m
Yield 6
Number Of Ingredients 14
Steps:
- Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
- Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
Nutrition Facts : Calories 275, Carbohydrate 25 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
MOROCCAN SPICED LAMB CUTLETS WITH FRUITY COUSCOUS
Fresh and easy is the best description, the fruity couscous is like a treat with the lamb cutlets but with the cutlets the spices give you a mixture of flavours which are very exotic with an explosion in ur mouth which is neithor hot or spicy..ENJOY (:
Provided by the.fashion.babe
Categories One Dish Meal
Time 20m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a char-grill or BBQ on a high heat.
- In a bowl, combine garlic and spices. Rub spice mix on both sides of cutlets. Char-grill for 2-3 minutes on each side until cooked to your taste.
- FRUITY COUSCOUS. Meanwhile, in a medium saucepan bring stockto the boil. Remove from heat. Add couscous. Cover and let stand for 5minutes. Fluff up witha fork. Stir through apricots, currants, almonds, craisons and parsley.
- Serce cutlets with fruity couscousand a little tzatziki. Accompany with mixed salad leaves, if liked.
Nutrition Facts : Calories 396.1, Fat 5.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 140.6, Carbohydrate 75.4, Fiber 6.2, Sugar 18.5, Protein 13
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- Season the lamb steaks all over with salt and black pepper. Mix the cumin, coriander, and cinnamon together with a splash of olive oil. Rub this mixture into the lamb steaks and then set aside to marinate while you make the couscous.
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