3 teaspoons Morrocan spice mix (eg. Ras el hanout)
1 clove garlic, crushed
Salt and freshly ground black pepper
600g (approx 8) lamb fillets
400g pumpkin cut into 2cm dice
2 teaspoons olive oil
1/2 teaspoon chilli flakes
1 1/2 cups boiling water
1 cup couscous
1/2 cup flaked almonds, toasted
1/2 cup coriander leaves
1/4 cup currants, soaked in boiling water for 5 minutes and then drained
Method
Combine yoghurt, 2 teaspoons spice blend, garlic, salt and pepper in a bowl. Toss lamb fillets in 1/2 cup of the yoghurt mixture and refrigerate the remaining yoghurt for serving.
Toss the diced pumpkin, oil, remaining spice mix, chilli flakes and seasoning, roast on a baking paper lined tray at 180°C for 20 minutes.
Pour boiling water over the couscous. Cover and stand for 5 minutes. Toss through the roasted pumpkin, almonds, coriander, currants and seasonings.
Grill lamb fillets on a hot preheated grill pan for approximately 2 minutes on each side or until done to your liking, rest for 5 minutes before slicing in half diagonally.
To serve, divide couscous between 4 plates and top with lamb fillets, drizzle generously with reserved yoghurt.
