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Almond Lamb & Pumpkin Couscous

Serves 4

Ingredients

1 1/2 cups chicken stock
2 tsp cumin
1 tsp ground coriander seeds
1 cup couscous
400g pumpkin steamed, roughly chopped
6 roma tomatoes, seeded and diced
1/2 cup flaked almonds, toasted
1/2 cup continental parsley leaves, plus extra for serving
1/4 cup sultanas
600g (approx 8) lamb fillets (tendorloins), trimmed
1 1/2 cups natural yogurt

Instructions


Add coriander and cumin to chicken stock, bring to boil.

Pour stock over the couscous, cover and stand for 5 minutes. Remove cover, fork couscous until fluffy and grains have separated.

Add steamed pumpkin, tomatoes, almonds, parsley and sultanas. Toss well to combine and adjust seasoning.

Grill lamb fillets on a hot pre-heated grill plate (2-3 minutes) each side until done to your liking, rest (5 minutes) before slicing diagonally and serving.

To serve, divide couscous between 4 plates, top with lamb and drizzle generously with yogurt.