Products used in this recipe
Moroccan Spiced Lamb With Couscous
Yield: 10 Servings
Yield: 10 Servings
Fragrant spices, tender lamb, fluffy couscous—rich, hearty, and packed with Moroccan flavour!
Instructions:
1. Combine couscous and chicken stock, cover and stand until absorbed. Fluff couscous with fork and combine with lemon zest, currants, coriander and pomegranate.
2. Sprinkle lamb with Moroccan seasoning. Cook lamb until medium rare. Remove and rest.
3. Sauté Edgell Onion and carrot until softened. Pour in Leggo’s Crushed Tomatoes and extra Moroccan seasoning, simmer. Add frozen Edgell Peas and cook until tender.
4. Place couscous on serving plate and spoon over some sauce. Slice lamb and serve on sauce.
