Moroccan Lamb With Couscous - cooking recipe

Ingredients

2 (200 g) lamb fillets (the marinade would be enough for 4 fillets)
Marinade
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon harissa
100 ml yogurt
Couscous
2 cups water
2 teaspoons vegetable stock powder
2 tablespoons hot mango chutney
1 (100 g) sachet quick-cooking couscous
1/2 red pepper, diced
1/2 yellow pepper, diced
1 tablespoon lemon juice
3 tablespoons red currants
2 tablespoons fresh coriander, finely chopped
Yogurt
100 ml yogurt
1 tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Preparation

Prep time does not include marinating time.
Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
Couscous.
In a small fry pan heat a little olive oil and cook peppers until tender.
Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
Add peppers, lemon juice, coriander and currants stir gently to combine.
Yogurt.
Combine yogurt with coriander, stir and serve drizzled over lamb.
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.