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
Print
Ingredients
- 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
Method
- 1Combine yogurt, cumin, coriander and lamb backstraps. Refrigerate for 1 hour.
- 2Make a dressing by combining pomegranate molasses and vinegar.
- 3Panfry lamb in a non-stick fry pan over medium heat for 10 minutes or until done to your liking. Rest for 10 minutes.
- 4Meanwhile, cook frozen Birds Eye Pearl Couscous with Chick Peas following packet directions.
- 5Slice lamb and serve with Birds Eye Pearl Couscous with Chick Peas. Drizzle with dressing. Garnish with watercress and serve with natural yogurt.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020