Australian Almond Board

Whip up a Moroccan inspired feast in a flash with this devinely easy almond & pumpkin couscous accompaniment to tender spring lamb.

Serves 4.

Ingredients

• 1.5 cups chicken stock
• 2tsp cumin
• 1 tsp ground coriander seeds
• 1 cup couscous
• 400g pumpkin steamed, roughly chopped
• 6 roma tomatoes, seeded and diced
• 0.5 cup flaked almonds, toasted
• 0.5 cup continental parsley leaves, plus extra for serving
• 0.25 cup sultanas
• 600g (approx 8) lamb fillets (tendorloins), trimmed
• 1.5 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.