Richly flavoured with herbs and spices, these classic Moroccan dishes will tantalise your tastebuds and are best eaten together [PHOTOS COURTESY OF Adobe Stock]
Richly flavoured with herbs and spices, these classic Moroccan dishes will tantalise your tastebuds and are best eaten together [PHOTOS COURTESY OF Adobe Stock]
ROAST RACK OF LAMB WITH MOROCCAN SPICES
Serves 2
2tbsp olive oil
1tbsp harissa paste
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
10g flatleaf parsley, chopped
½ small lemon, juice only
1 rack of lamb (6-8 cutlets)
Preheat the oven to 220˚C. Mix the olive oil with the harissa, then add the cumin, turmeric, paprika, coriander, parsley, lemon juice and a pinch of salt. Stir well. Next, sit the lamb in a roasting tray, season well, then spread the spice mix over the surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Serve with couscous salad (see overleaf) and a spoonful of Greek yogurt.
TANGY COUSCOUS SALAD
Serves 2
100g couscous
220g can chickpeas, rinsed and drained
100ml vegetable stock
3tbsp olive oil
10g flatleaf parsley, chopped
1 satsuma, juice only
¼ tsp ground allspice
10g fresh mint, chopped
½ red onion, finely chopped
50g flaked almonds, toasted
Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 minutes until the couscous has absorbed the stock. Break the couscous up with a fork and set aside to cool.
Add the olive oil, parsley, satsuma juice, allspice, mint and onion to the couscous and stir well. Sprinkle with the flaked almonds to serve.