Lamb With Moroccan Seeded Carrots
"From our weekday newspaper the West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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