Lamb With Moroccan Seeded Carrots

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper the West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (310.1 g)
  • Calories 567.2
  • Total Fat - 20.4 g
  • Saturated Fat - 6 g
  • Cholesterol - 94.5 mg
  • Sodium - 258.7 mg
  • Total Carbohydrate - 62.5 g
  • Dietary Fiber - 4.1 g
  • Sugars - 6 g
  • Protein - 32.4 g
  • Calcium - 79.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0.8 mg

Step 1

Season lamb with salt and pepper.

Step 2

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.

Step 3

Meanwhile boil, steam or microwave carrots until almost tender and drain well.

Step 4

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.

Step 5

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.

Step 6

Serve couscous topped with vegetables and lamb.

Tips & Variations


No special items needed.

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