Moroccan Lamb
Prep time: 10 minutes Cook time: 20 minutes Total time: 25 minutes Serves: 4 Ingredients
½ butternut pumpkin, cubed 1 tablespoon olive oil 1 teaspoon ground cumin 1½ cups chicken stock 6 teaspoons harissa 10 prunes, chopped 1 cup couscous 2 whole roasted red peppers, sliced ½ red onion, finely sliced 2 handfuls baby spinach leaves 400 g cooked lamb, warm 1 handful pine nuts, toasted plain yoghurt to serve (optional) Dressing 3 tablespoons orange juice 6 tablespoons olive oil 2 tablespoons white condiment (white balsamic vinegar)
TIP USING LEFTOVER ROAST PUMPKIN WILL HAVE THIS ON THE TABLE IN TEN MINUTES. + FOR A GLUTEN-FREE OPTION REPLACE COUSCOUS WITH QUINOA.
Method 1. Preheat oven to 200C. Coat pumpkin cubes with oil (I like to put them in a plastic bag with the oil so they get coated evenly), place on a roasting tray and sprinkle with cumin. Roast for 20 minutes, until brown and cooked through. 2. Boil chicken stock in a saucepan. Remove from heat and add harissa, prunes and couscous. Mix then cover with lid for 5 minutes. If after 5 minutes the couscous is very dry, add a small amount of boiling water and cover for another few minutes. 3. In a salad bowl, mix the dressing ingredients, then add sliced capsicum, red onion, spinach leaves, roast pumpkin and warm lamb. Fluff the couscous with a fork and toss in the bowl with the vegetables and lamb. Mix gently. 4. Sprinkle with toasted pine nuts and serve topped with a spoonful of plain yoghurt.
Your family and friends will enjoy the amazing flavours in this Moroccan inspired dish. The fruits and spices create a delicious combination that is sweet and tasty but not too spicy. Substitute dried apricots for prunes if you prefer.
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