Baked Lamb Couscous

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This classic combination of lamb with Moroccan-style couscous make a delicious weeknight dinner.

The ingredient of Baked Lamb Couscous

• 1 tablespoon olive oil
• 12 lamb cutlets
• 1 red onion cut into wedges
• 2 zucchini halved lengthways cut into 1cm slices
• 1 red capsicum cut into 3cm pieces
• 1 tablespoon moroccan spice mix ras el hanout
• 1 2 x 450g pkt san remo wholemeal couscous
• 1 4 cup chopped coriander
• 6 dates seeded chopped
• 450ml massel vegetable liquid stock
• 1 3 cup flaked almonds toasted
• lemon wedges to serve
• 1 4 cup coriander sprigs extra to serve

The Instruction of baked lamb couscous

• preheat oven to 220c or 200c fan forced heat 1 tablespoon oil in a flameproof baking dish or large deep frying pan over high heat season the cutlets and cook for 1 2 minutes or until browned set aside and cover to keep warm
• add the onion zucchini and capsicum to the pan and cook stirring occasionally for 2 3 minutes or until starting to brown add the spice mix and stir to coat roast for 15 minutes or until just tender sprinkle over the couscous dates and chopped coriander and pour over the stock top with the cutlets reduce the oven to 200u02dac or 180u02dac fan force cover with foil and bake for 10 minutes remove from the oven and stand covered for 5 minutes sprinkle with the almonds and extra coriander sprigs and serve with lemon wedges

Nutritions of Baked Lamb Couscous

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