Moroccan lamb with pistachio couscous

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



3 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons honey

1-2 garlic cloves, crushed

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

8-10 small lamb fillets

pinch of saffron

375 ml (13 fl oz/1½ cups) hot chicken stock

250 g (9 oz/1 1/3 cups) couscous

1 tablespoon olive oil

1 red onion, chopped

1 red chilli, seeded and chopped

2 garlic cloves, crushed

75 g (2½ oz/½ cup) currants

100 g (3½ oz) shelled pistachio nuts

grated zest of 1 lemon

grated zest of 1 orange

3 tablespoons chopped mint


1. Mix together all the marinade ingredients. Put the lamb in a shallow, non-metallic dish, add the marinade, cover and refrigerate for 2 hours.

2. Add the saffron to the hot stock and pour over the couscous. Cover and set aside for 10 minutes, then stir to remove lumps.

3. Heat the oil in a frying pan, add the onion, chilli and garlic and cook for 3 minutes. Add the currants and nuts and cook for 5 minutes. Stir in the lemon and orange zest and the mint. Stir through the couscous.

4. Drain the lamb, discarding the marinade. Cook the lamb on a hot, lightly oiled barbecue grill plate or flat plate, turning once, until browned all over. Cook for 2-3 minutes more, turning frequently. Serve with the couscous.