Moroccan lamb with fruity couscous

Moroccan lamb with fruity couscous

This recipe idea is one to keep up your sleeve, it’s made in a flash but looks and tastes like you’ve gone to a lot of trouble. Moroccan seasoning is a tasty, yet mild mix of spices.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 8 frenched lamb cutlets
  • 2 tsp Moroccan seasoning
  • 1½ cups instant couscous
  • 1½ cups boiling chicken stock
  • 10 dried apricots, cut into slivers
  • ¼ cup sultanas


Brush each cutlet lightly with oil. Season with salt and pepper and sprinkle each with Moroccan seasoning. Preheat the pan or char-grill pan to hot before adding the cutlets.
Cook cutlets on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference. Turn once only.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Place the couscous in a heatproof bowl and add the boiling chicken stock. Stand for 2 minutes then fluff up with a fork. Stir through the apricots and sultanas. Serve with the cutlets.

Essential Tips

  • Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.
  • Best lamb cuts for barbecuing, char-grilling or pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).

Moroccan lamb with fruity couscous

Moroccan lamb with fruity couscous
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