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Categories:
couscous saffron vegetable stock olive oil red onion zucchini garlic raisins fillet honey mint chili sauce
Viewed: 9 - Published at: 2 years agoIngredients
- 2 ounces couscous
- 1 pinch saffron
- 1/2 cup vegetable stock
- 1 tablespoon olive oil
- 1 red onion small, sliced
- 1 zucchini sliced
- 1 clove garlic minced
- 3 apricots halved dried
- 2 tablespoons raisins
- 5 1/4 ounces lamb neck fillet
- 1 tablespoon honey
- fresh mint leaves chopped, to garnish
- chili sauce to serve, optional
Method
- Place couscous and saffron in a small heatproof bowl. Bring stock to a boil then pour over top. Cover and set aside for 5 mins, until grains are swollen and tender. Fluff up with a fork.
- Heat olive oil in a frying pan. Cook onion for 2-3 mins, until softened. Add zucchini and cook for 2-3 mins, stirring occasionally, until golden brown. Add garlic, apricots and raisins. Cook, stirring, for 20-30 seconds. Remove from heat.
- Preheat broiler. Season lamb and brush with honey. Broil for 5-6 mins, turning occasionally, until just cooked through and still pink in the middle, or until cooked to your liking.
- Return vegetables to heat, add couscous and toss together for 1-2 mins, until heated through. Cut lamb into thick slices. Spoon couscous onto a warm serving platter. Top with lamb and sprinkle with chopped mint to garnish. Serve immediately with chili sauce, if desired.
