Ingredients
540g packet lean lamb steaks (4)
1 1/2 cups pearl couscous, rinsed
1/2 cup Turkish apricots, thinly sliced
4 green spring onions, thinly sliced
1 Lebanese cucumber, chopped
1/3 cup natural sliced almonds, toasted
1/2 cup shredded fresh mint, plus leaves to serve
Dressing
1 1/2 tblsps Moroccan Spice Blend
2 tblsps red wine vinegar
1/3 cup olive oil
2 tsps honey
Method
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To make the dressing, reserve 1 tblsp spice blend. Whisk all ingredients with the remaining spice blend in a jug. Season with salt and pepper. Cover and set aside.
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Run reserved spice blend evenly over both sides of the lamb.
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Heat an oiled, barbecue grill plate over a medium-high heat. Cook lamb for about 4 minutes on each side, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest 5 minutes, then slice thinly.
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Meanwhile, bring 3 cups of water to a boil in a medium saucepan. Stir in couscous. Bring to a boil. Simmer, covered, for about 8 minutes until liquid is absorbed and couscous is tender. Transfer couscous to a large, shallow dish. Stir in apricots and spoon over half the dressing. Stand for 10 minutes, or until cool. Stir in onions, cucumber, almonds and mint.
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Transfer couscous to serving plates. Arrange sliced lamb over couscous. Drizzle over the remaining dressing. Scatter over mint leaves.