Spicy Lamb With Garlic Couscous - cooking recipe

Ingredients

FOR THE LAMB
2 (400 g) loin lamb, back straps about (eye of lamb loin)
2 -3 teaspoons chopped chili (fresh or bottled)
2 teaspoons ground cumin
1 garlic clove, crushed
1/4 cup fresh coriander, chopped (cilantro)
FOR THE COUSCOUS
1 cup peas (frozen or fresh)
1 1/2 cups couscous
2 cups chicken stock
3 garlic cloves, thinly sliced
2 teaspoons olive oil
FOR SERVING
1/2 cup low-fat yogurt

Preparation

FOR THE LAMB.
Trim off any fat.
In a small bowl combine the chili, cumin, garlic and coriander.
Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
Remove from grill, sprinkle with a little sea salt and cover to keep warm.
FOR THE COUSCOUS.
Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
Remove from the heat and stir in the couscous and oil.
Cover and stand for about 5 minutes or until the liquid is absorbed.
Fluff with a fork.
TO SERVE.
Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.