Add a Moroccan vibe to your dinner table with this colourful lamb couscous vegetable platter.
Preparation Time: 2 hour and 15 mins (2 hours for marinade time)
Cook Time: 15 mins
Serving: 2
Ingredients:
300g lamb backstrap
4-6 cups raw vegetables chopped (any type e.g. capsicum, zucchini, tomato, eggplant)
Olive oil to drizzle
1/2 cup couscous raw (to make 1 cup cooked)
1/2-1 cups low salt vegetable stock (adjust as needed)
1 small can (125g) chickpeas, drained
1 handful finely chopped parsley
Lamb marinade:
1/4 cup balsamic vinegar
2 cloves garlic, crushed
Sprig of rosemary
Method:
- Mix all the lamb marinade ingredients together and marinate the lamb for 2-3 hours.
- Steam or roast 2 cups of preferred vegetables with a drizzle of olive oil. For extra flavour sprinkle with garlic.
- Grill / BBQ the lamb backstrap according to your preferred doneness, and rest while preparing the remainder of the dish.
- Prepare the couscous with a low salt vegetable stock according to directions, then mix with chickpeas and parsley. Add pepper to taste.
- Slice the cooked lamb and serve on a bed of roast veggies and couscous. Enjoy!