Moroccan Lamb With Fruit And Nut Couscous And Salsa - Morphy Richards INTELLISTEAM Recipe Book

MOROCCAN LAMB WITH
FRUIT & NUT COUSCOUS
AND SALSA
INGREDIENTS:
300g lamb leg steaks, cut into thin slices
140g couscous, rinsed and drained
50g red onion, finely chopped
75g ready to eat soft dried apricots,
chopped
35g almonds, roughly chopped
½ tsp vegetable stock powder
120ml water
Salt and freshly ground black pepper
MARINADE
2 tbsp extra virgin olive oil
1 tbsp fresh orange juice
1 tsp cumin
¼ tsp turmeric
2 tsp harissa paste
5g fresh coriander, chopped
Salt and freshly ground black pepper
SALSA
2 medium oranges, peeled, and finely
chopped
Juice of half an orange
10g red onion, finely chopped
2g coriander leaves, chopped
Garnish:
Watercress
METHOD:
Prepare the marinade: mix the olive oil,
orange juice, spices and coriander in a
shallow dish and season with salt and
pepper.
Place the sliced lamb in the dish and turn
to evenly coat. Cover and refrigerate for at
least 30 minutes.
When ready to cook, put the meat into a
foil parcel and discard leftover marinade.
Remove the divider wall from the front
container and put the parcel in.
Put the couscous in the rice tray and add the
onion, apricots, almonds and stock powder.
Season with salt and pepper and add the
water and stir. Put into the back container
and cover both pans with the lids.
Set the time for the couscous using the
rice preset (40 minutes) and adjust to 24
minutes.
Set the time for the meat using the chicken
preset (28 minutes) and adjust to 30
minutes.
Make the salsa: combine all the ingredients
into a small serving bowl and mix well.
When ready to serve, fluff the couscous
using a fork, check the seasoning and
serve the meat with the juices poured over.
Garnish with a few sprigs of watercress and
serve the salsa.