Moroccan lamb with orange & walnut couscous

Published Nov 21, 2022



1 tsp. ground cumin

1 tsp. ground ginger

½ tsp. cinnamon

½ tsp. ground coriander

½ tsp. cayenne pepper

½ tsp. ground black pepper

1 tbsp. olive oil

8 lamb cutlets

¾ cup couscous

¾ cup boiling water

½ cup fresh parsley; finely chopped

1 tbsp. walnuts; chopped

1 orange; segmented

2 tsp. finely grated orange rind

3 tbsp. dried apricots; chopped

2–3 large aubergines; sliced lengthways in 5 mm slices

Olive oil, for coating aubergines


Mix cumin, ginger, cinnamon, coriander, cayenne pepper and black pepper together to form a rub.

Season both sides of lamb cutlets with the above spice mix.

Pour olive oil into a pan on medium-high heat. Cook lamb, turning, for 6–8 minutes. or until cooked as desired.

Meanwhile, place couscous in a bowl and add the boiling water. Cover and allow the couscous to stand for 5 minutes. Stir with a fork to separate grains.

Heat a griddle pan and coat sliced aubergines with oil and grill on a skillet or griddle pan. Turning once until soft or slightly charred.

Add the parsley, walnuts, orange segments, rind and apricots to the couscous. Stir to combine. Stand for 1 minute.

Serve the couscous with cutlets and grilled aubergines.


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