Moroccan Lamb with Pumpkin Couscous

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.