Yoghurt Lamb with Moroccan Couscous

Charmaine Lu -
  • 4 lamb leg steaks
  • 100g natural yoghurt
  • 1 crushed garlic clove
  • 1 tsp ground cumin
  • Pinch of cayenne
  • 2 tbsp olive oil
  • 200g couscous
  • 300ml chicken stock
  • 1 pomegranate, seeds only
  • Handful of chopped mint and parsley
  • 1 lemon, juice only
  • Place the lamb steaks in a bowl with the yoghurt, cumin, garlic, cayenne and half the oil. Season well, mix to combine, and set aside. Heat up a griddle and cook the lamb for 4 mins on each side, then set aside to rest.
  • Meanwhile, put the couscous in a bowl and cover with the stock and remaining oil. Cover with film and leave to stand for 5 mins, then fluff with a fork and stir in the remaining ingredients. Season and serve with the sliced lamb steaks on top, and lemon wedges for squeezing.
20 mins
4 serving