FEELING MOOR–ISH

Richly flavoured with herbs and spices, these classic Moroccan dishes will tantalise your tastebuds and are best eaten together 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.