May 03, 2018
Dinner, Main Dish, Lamb/Mutton,
Grains, Couscous, Vegetables, Carrot, Moroccan, Quick Meals, Entertaining, Weeknight Meals, Boil, Microwave, Steam, Stove Top more
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"From our weekday newspaper the West Australian. Times are estimated."
Season lamb with salt and pepper.
Cook couscous in a large saucepan of boiling water for about 8 minutes, or until tender and then drain and rinse under cold water and then drain well and then combine with the rocket and mint.
Meanwhile boil, steam or microwave carrots until almost tender and drain well.
Heat an oiled, large, non-stick frying pan over a medium to high heat and add lamb in two batches and cook for about 3 to 4 minutes on each side, or until cooked to your liking and then remove and cover to kep warm and once rested cut into thick slices.
Heat oil in same frying pan over a medium heat and add capsicum and onion and cook, stirring occasionally for about 2 minutes or until softened and then add carrots and seeds and stir occasionally for a further 2 minutes and then stir in spice blend.
Serve couscous topped with vegetables and lamb.
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