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Moroccan Lamb with Pumpkin Couscous

Get it on the table in 35 minutes or less!
4
15M
12M
27M

Replace lamb steaks with un-crumbed chicken breast schnitzels. Cooking time will vary. 

Ingredients

Method

1.

Cut the pumpkin into 1cm pieces. Place
in a microwave-safe dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High for about 5 minutes, or until tender. Drain.

2 Heat oil in a large saucepan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, until soft. Stir in the stock, couscous and half the seasoning. Bring to a boil. Cover with a lid and remove from heat. Stand for 5 minutes. Fluff couscous with a fork. Stir in the pumpkin.

3 Sprinkle remaining seasoning over both sides of the lamb.

4 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add lamb in two batches. Cook for about 2 to 3 minutes on each
side, or until cooked to your liking.

5 Serve lamb with couscous and minted tzatziki.

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