Recipe may contain tree nuts, milk, wheat and lactose.
Quick-cooking couscous paired with flavour-packed Turkish spiced lamb makes this a speedy and delicious midweek meal.
200g (1 cup) couscous
1 ⁄4 tsp ground turmeric
250ml (1 cup) boiling water
2 tbs olive oil
1 red onion, finely chopped
500g lamb mince
1 tsp ground cumin
1 tsp ground allspice
1 tsp smoked paprika
1 ⁄2 tsp ground cinnamon
70g (1 ⁄3 cup) chopped Turkish dried apricots
Yoghurt, to serve
1 cup chopped fresh continental parsley
1 cup fresh coriander leaves
Slivered almonds, to serve
Lemon wedges, to serve
3 Method Steps
Step 1Combine couscous(200g (1 cup) couscous) and turmeric (1 ⁄4 tsp ground turmeric) in a heatproof bowl. Season. Combine the water (250ml (1 cup) boiling water) and 2 teaspoons of oil (2 tbs olive oil) in a jug. Pour over couscous mixture. Cover. Set aside for 5 minutes. Use a fork to separate the grains. Keep warm.
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Step 2Heat the remaining oil in a large frying pan over medium-high heat. Add the onion (1 red onion, finely chopped). Cook, stirring, for 3 minutes or until golden. Increase heat to high. Add the lamb (500g lamb mince). Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until cooked through. Add spices (1 tsp ground cumin|1 tsp ground allspice|1 tsp smoked paprika) and apricot (70g (1 ⁄3 cup) chopped Turkish dried apricots). Cook, stirring, for 1 minute or until aromatic.
Step 3Divide couscous mixture among serving bowls. Top with spiced lamb. and yoghurt (Yoghurt, to serve). Sprinkle with herbs (1 cup chopped fresh continental parsley|1 cup fresh coriander leaves) and almonds (Slivered almonds, to serve). Serve with lemon wedges (Lemon wedges, to serve).
Tip: If you can’t find Turkish dried apricots, use regular dried apricots instead. You could also use currants or sultanas.
All quantities above are averages