Israeli couscous with lamb

Michael Craig

This quick and healthy lamb dish can be whipped up in no time. Lemons are the feature citrus with lots of lemon zest and also some preserved lemons. This dish is served hot but is also really good cold. Leftovers are great for lunch the next day.

Lemon yoghurt dressing

1 cup	Natural yoghurt
1	Lemon, freshly zested
½ cup	Fresh parsley, finely chopped

Lamb

400 g	Lamb roast, use the Silver Ferns variety (Main)
1 tsp	Paprika
1 tsp	Cumin
1 tsp	Nutmeg
1 tsp	Ground coriander

Israeli couscous

1 small	Onion, diced
2 cloves	Garlic, crushed
250 g	Fregola sarda (or Israeli couscous)
1 tsp	Cumin
1 tsp	Ground coriander
2 cups	Chicken stock, hot
¼ cup	Fresh parsley, chopped
1	Lemon, zested
¼ cup	Preserved lemons, finely diced

Directions

Lemon yoghurt dressing

Combine all ingredients and season with salt and pepper to taste.

Lamb

1. Preheat the oven to 200C. Rub the lamb roast with the spices. Place in a roasting tray and bake for 20-30 mins.
2. Cover and rest for 10 minutes then carve the lamb across the grain into slices.

Israeli couscous

1. In a pan cook the onion and garlic until golden. Add the couscous and stir until golden brown. Add the dried spices and cook for 2 minutes.
2. Add the hot chicken stock to the couscous, cover and cook for 10 minutes, stirring occasionally.
3. Once cooked, stir in the chopped parsley, lemon zest and preserved lemon.
4. To assemble, arrange the couscous on a platter, followed by the slices of lamb on top. Spoon over the yoghurt dressing and garnish with parsley and lemon zest.