This dish is so incredibly simple and popular at dinner parties that I’m loathe to give it out. Suffice to say, it’s a wonderful meal for summer, winter, or if you just can’t be shagged to cook lobster thermidor. The sweet dry spiciness of the lamb and couscous contrasts with the bite of the cucumber and yoghurt. Serve with a dry white wine if you’re so inclined. The vegetarian option uses eggplant soaked in salt water for an hour, increase step 4 to roughly 35 minutes.
- 1 Onion (Diced)
- 2 tbsp Extra Virgin Olive Oil
- 4 Lamb Fillets (Diced)
- 1 tsp Dukkah Spice
- 2 Cinnamon Sticks
- 1½ cup Cous Cous
- 1½ cup Chicken Stock
- 50 g Dried Apricots (Diced)
- 2 tbsp Fresh Coriander (Chopped)
- 400 g Chickpeas (Rinsed)
- 1 Lemon (Quartered)
- 1 large Cucumber
- 1 small tub of Greek yoghurt
- Preheat oven to 180C.
- Into a shallow baking dish, add onion and oil.
- Dice lamb into cubes, adding with dukkah spice, and cinnamon quill into baking dish.
- Bake in the oven for 20 minutes.
- Remove dish from the oven and add cous cous as well as stock.
- Cover with foil and return to the oven for 10 minutes.
- Add apricots, coriander and chickpeas, return to the oven for a further 5 minutes
- Dice the cucumber and mix thoroughly with the yoghurt
- Serve the lamb and cous cous individually, topped with the cucumber and yoghurt