Grilled Lamb With Pistachio And Fig Couscous - cooking recipe

Ingredients

6 None lamb fillets (7 oz each)
2 tbsp olive oil
2 cloves garlic, crushed
2 tbsp Moroccan spice mix
None None FOR THE FIG AND PISTACHIO COUSCOUS
2 cups chicken stock
2 tbsp olive oil
1 tsp sea salt
2 cups couscous
1 tbsp finely grated lemon peel
2 tbsp lemon juice
1 None red onion, finely chopped
1/2 cup pistachios
1/2 cup coarsely chopped dried figs
2 tbsp coarsely chopped fresh flat-leaf parsley
3 oz baby spinach leaves
None None Lemon wedges, to serve

Preparation

Combine lamb, oil, garlic and spice mix in large bowl. Cover and refrigerate 3 hours or overnight.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Cover lamb loosely with foil; let stand 5 mins then slice thickly.
Meanwhile, for the pistachio and fig couscous, combine stock, oil and salt in small saucepan; bring to a boil. Combine couscous, lemon peel and juice, and onion in a large bowl. Add hot stock; cover. Let stand about 10 mins or until liquid is absorbed, fluffing with fork occasionally. Mix in nuts, figs, parsley and spinach; season to taste.
Top couscous with lamb. Serve with lemon wedges.