Free Healthy Recipe - Turkish Pearl Couscous Pilaf with Spicy Grilled Lamb

Dairy free, Low fat

If you have time, marinade the lamb in this couscous recipe the night before or the morning you are going to make it to intensify the flavours of the spices...then, when you get home you'll be able to whip up this flavoursome dish in less then 20 minutes!

*Recipe courtesy of Blu Pearl couscous.

4 Lamb loin pieces deboned, each 150 g, cut into 2 pieces lengthwise
2 tbsp olive oil
1 tsp cumin, ground
½ tsp chilli paste
salt to taste
2 tbsp olive oil
½ onion large, chopped
½ chilli finely sliced
½ tsp turmeric, ground
1½ tsp cumin, ground
1 tsp salt
250 grams pearl couscous
pepper to taste
2 cups stock- vegetable, hot
2 tbsp almonds, chopped
2 tbsp apricots, dried, chopped
½ cup parsley, chopped


***NB For the Lamb:
Place ingredients 1 to 4 (the 2 tbsp olive oil, 2 tsp cracked pepper, 0.5 tsp of chilli paste, lamb pieces & 1 tsp of cumin) in a bowl and leave to marinate for at least 1 hour before grilling the lamb. When the couscous is just cooked, season the lamb with salt to taste just before serving.

For the couscous:
Heat the remaining 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.

Makes 4 servings

Scale recipe to serves

Prep Time: 60 mins
Cooking Time: 15 mins
Ready in: 75 mins

Suitable for:
Dinner, Lunch, Side Dish
See also:
Cous Cous with Parsley and Pomegranate
Cous Cous with Herbs and Pomegranate
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Nutritional Information - Per Serve
Kj 3028 kj
Calories 724 kcal
Fat 37 g
Saturated Fat 9.5 g
Total Carbohydrate 52.6 g
Total Protein 42.8 g
Fibre 4.1 g

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