Ingredients
Serves 4
To marinate the lamb:
4 pieces of deboned loin of lamb, each 150 g, cut into 2 pieces lengthwise
2 tbsp olive oil
2 tsp cracked pepper
1 tsp ground cumin
½ tsp chilli paste
Salt
Turkish Pearl Couscous Pilaf
2 tbsp olive oil
½ large onion, chopped
½ finely sliced chilli
½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp salt
freshly ground black pepper
250g Gourmet Pearl Couscous
2 cups hot stock of your choice
2 tbsp pistachio nuts or diced almonds
2 tbsp dried apricots, diced
Juice of ¼ lemon
Chopped parsley, optional
Method
Place all marinade ingredients, except the salt, in a bowl and leave lamb to marinate for at least 1 hour before grilling. When the couscous is just cooked, season the lamb with salt just before serving.
To make the pilaf, heat the olive oil in a pan. Stir in the onion and cook for 3 minutes on medium heat.
Stir in the chilli, turmeric and cumin and season with a little salt and pepper.
Add the pearl couscous and stir for 30 seconds.
Add the stock, stir well and bring to a low simmer. Cover pan with a lid and cook for about 10 minutes until the couscous is cooked.
Stir in the pistachio nuts, dried apricots and lemon juice.
Sprinkle with chopped parsley and serve with the grilled lamb.
Visit www.blu.net.au to see videos of Gabriel preparing other dishes.