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Morrocan Couscous and Lamb


Couscous Salad

1. 1 cup couscous

2. 1 red onion

3. 5 cloves of garlic

4. 1 can chick peas

5. ½ teaspoon chilli powder

6. ½ teaspoon salt

7. 1 and ¼ cup Chicken Stock

8. 2 teaspoon olive oil


1. 1 tablespoon Moroccan seasoning

2. 6 lamb cutlets

3. 1 teaspoon olive oil

4. ½ teaspoon chilli powder

5. ¼ teaspoon salt


1. Onion & Garlic: Finely diced (As fine as you possibly can. But don’t blend it completely)

2. Chicken Stock: warm it slightly.

3. Chickpeas: drain and wash under the running water.


Ø Couscous Salad:

o Over a medium heat in a medium size pot heat the oil and fry the onion and garlic. Until the onion is brown. About 3-4 minutes.

o Add the chickpeas and fry for 2 minutes.

o Add the couscous, salt, and chilli powder. Stir for a minute.

o Add the chicken stock and mix well. Cook for about 3 minutes.

o Switch off the gas, cover the pot and let it sit for about 20 minutes.

o Use a fork to fluff the couscous before serving.

Ø Lamb

o Mix all the ingredients and marinate the lamb for about 30 minutes

o Cook it on Bbq until it starts to get black on the edges or is completely cooked through

Ø Plate the couscous and arrange the lamb on top.

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