Moroccan grilled lamb with cous-cous and yogurt

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Moroccan grilled lamb with cous-cous and yogurt

Created by urbanfoodie, Sunday, 14 March 2010

Unusual and interesting spices bring this simple dish to life. Can also be taken to a picnic and stuffed into a pita.

Ingredients

At a glance

Categories

weekday dinner

Serves

2-3

For the lamb
400g diced lamb
1 red pepper
1 green pepper
1/2 tsp paprika
1/4 tsp chili flakes (optional)
1 tsp sumac
1 tbsp pomegranate molasses
splash olive oil
1 lemon

For the cous-cous
125-175g cous-cous
1 lemon
1tbsp zatar
splash olive oil
handful green olives

For the yogurt
1 clove garlic
1 small pot yogurt
1/2 tsp zatar

Method/steps

Cut peppers into inch wide chunks, put in bowl with lamb, oil, juice of lemon and spices. Allow to marinate for 15-30 mins
Heat grill to high, when hot spread lamb and pepper on tray and put under grill
Put cous-cous in a heatproof bowl
Boil kettle and add 150ml (125g)/200ml (175g) water to cous-cous, cover and leave for 5 mins
Check lamb, give it a stir to ensure even cooking (should take about 15mins - lamb will be nicely brown and peppers soft)
Crush garlic and add with sprinkle of zatar and salt to yogurt
Add olives, splash of olive oil, S&P, zatar and juice of lemon (to taste) to cous-cous.
Serve together with a toasted pita on the side

Additional tips

Seems like a lot of ingredients and lots of elements, but it is really easy to put together, and timings aren't vital as cous-cous is nicest eaten warm rather than hot.

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