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Moroccan lamb with roasted butternut couscous

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  • Moroccan lamb with roasted butternut couscous
  • Serves 4
  • 25 mins
Moroccan lamb with roasted butternut couscous

Ingredients

Lamb

4 large Northern Ireland Farm Quality Assured lamb cutlets

3 x 5 ml spoon (3 tsp) Moroccan seasoning

1 x 5ml spoon (1 tsp) olive oil

Butternut squash couscous

500g butternut squash

1 large red onion

Handful of parsley

2 x 15 ml spoon (2 tbs) olive oil

1 x 5 ml spoon (1 tsp) ground coriander

1 x 5 ml spoon (1 tsp) ground cumin

100g halloumi

300g couscous

400ml boiling water

1 x chicken stock cube

80g dried cranberries

Black pepper

1 lemon

1 bag wild rocket leaves

Equipment

Weighing scales, chopping board, peeler, spoon, knife, mixing bowls, measuring spoons, mixing spoons, baking trays, oven gloves, pastry brush, tongs, frying/char-grill pan, measuring jug, kettle, fork, cling film, juicer, plates, foil.

Method

  1. Preheat oven to 200°C/ gas mark 6.
  2. Prepare the vegetables and herbs:
  • Peel the butternut squash, cut in half and remove the seeds with a spoon. Cut into cubes;
  • Peel and cut the onion into wedges;
  • Chop the parsley.
  1. Place the butternut squash and onion into a mixing bowl. Add the olive oil (leaving a small amount for the Halloumi), coriander and cumin and mix well until coated.
  2. Pour the butternut squash and onion mix onto a baking tray and roast for 15 minutes.
  3. Cut the halloumi into small cubes.
  4. Brush the frying/char-grill pan with the remaining oil and heat. Add the halloumi and cook until golden.
  5. Place the couscous in a bowl.
  6. Make up the stock with boiling water and pour over the couscous.
  7. Cover the bowl with cling film and set aside for 10 minutes until the couscous absorbs the stock.
  8. Remove the cling film from the couscous and fluff up using a fork. Add the cooked butternut squash and onion, halloumi, cranberries and parsley. Season with black pepper.
  9. Juice the lemon and pour over the couscous. Mix well.
  10. Return the frying/char-grill pan to the heat.
  11. Using a clean board (ideally red) brush the lamb cutlets with oil and sprinkle the Moroccan seasoning over the top.
  12. Add the lamb to the pan and cook for 4 minutes on each side until cooked thoroughly. Transfer to a plate and cover foil to rest for a few minutes.
  13. To serve, add the couscous to plates and top with the lamb and rocket leaves.

 

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