Pearl couscous with spiced lamb backstrap and pomegranate dressing

Allow time to marinate so the flavours of Morocco shine in this flavour-packed dish

  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
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  • 1/3 cup Greek style natural yogurt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 250-300g lamb backstrap
  • 1 tablespoon pomegranate molasses
  • 3 teaspoon white wine vinegar
  • 400 packet frozen Birds Eye SteamFresh Plus Pearl Couscous with Chick Peas
  • Greek style natural yogurt, extra, for garnish
  • watercress, for garnish


  • 1
    Combine yogurt, cumin, coriander and lamb backstraps. Refrigerate for 1 hour.
  • 2
    Make a dressing by combining pomegranate molasses and vinegar.
  • 3
    Panfry lamb in a non-stick fry pan over medium heat for 10 minutes or until done to your liking. Rest for 10 minutes.
  • 4
    Meanwhile, cook frozen Birds Eye Pearl Couscous with Chick Peas following packet directions.
  • 5
    Slice lamb and serve with Birds Eye Pearl Couscous with Chick Peas. Drizzle with dressing. Garnish with watercress and serve with natural yogurt.