Couscous Diet: The Best Couscous Recipes Online

A North African blend, chermoula takes lamb from simple to special in the blink of an eye.
Cooking Time

15 minutes
Ingredients (serves 4)

* 600g lamb eye of loin (backstrap)
* Olive oil spray
* 290g (1 1/2 cups) couscous
* 1/2 tsp ground turmeric
* Pinch of salt
* 500ml (2 cups) boiling water
* 1 x 420g can Woolworths Select Chickpeas, rinsed, drained
* 1/3 cup fresh continental parsley leaves
* 100g reduced-fat natural yoghurt, to serve
*
Chermoula
* 1 1/2 cups chopped fresh coriander
* 1 cup chopped fresh continental parsley
* 2 garlic cloves, crushed
* 2 tsp ground cumin
* 2 tsp paprika
* 2 tbs fresh lemon juice
* 1 tsp olive oil

Method

1. To make the chermoula, place the coriander, parsley, garlic, cumin, paprika, lemon juice and oil in the bowl of a food processor and process until smooth.
2. Reserve 2 tablespoons of chermoula. Spread remaining chermoula over lamb.
3. Spray a chargrill with olive oil spray to grease. Heat over medium-high heat. Cook the lamb on the grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
4. Meanwhile, place the couscous, turmeric and salt in a large heatproof bowl and pour over the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the chickpeas.
5. Thickly slice the lamb across the grain. Divide the couscous mixture among serving dishes and sprinkle with the parsley. Top with the lamb. Spoon over the yoghurt and reserved chermoula to serve.

Source

Australian Good Taste - September 2007 , Page 31
Recipe by Alison Adams

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