Moroccan-Spiced Lamb Steak with Couscous 'Cake' and Pomegranate

Spiced lamb leg steak served over a crispy herb-infused couscous cake with a sweet honey and pomegranate sauce.

Quick Lamb Middle Eastern Couscous Pomegranate

Estimated Nutrition

Calories

918.4

kcal / serving

918.4 kcal total

Carbs

88.6g

per serving

88.6 g total

Fat

51.2g

per serving

51.2 g total

Protein

30.5g

per serving

30.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Butter

Fruits

0.5

piece

Pomegranate

seeds only

GrainsCereals

Couscous

cooked

Meat

100

Lamb Leg Steak

NutsSeeds

tsp

Coriander Seed

tsp

Cumin Seed

0.25

tsp

Cinnamon

ground

0.25

tsp

Black Peppercorn

tbsp

Basil

fresh leaves, chopped

tbsp

Mint

fresh leaves, chopped

tbsp

Flat leaf Parsley

fresh leaves, chopped

OilsFats

tbsp

Olive Oil

Other

tbsp

Honey

Method

Melt butter in a frying pan and mix cooked couscous with herbs.

Cook until the honey bubbles then remove from heat.

Stir honey and pomegranate seeds into the warm lamb pan.

Cook lamb for 5 minutes per side until golden-brown and rested.

Heat a griddle pan and drizzle olive oil over the lamb.

Rub the spice mixture over the lamb steak.

Slice the lamb and serve over the crispy couscous cake with sauce.

Grind coriander seeds, cumin seeds, cinnamon, and peppercorns in a mortar.

Pack couscous into the pan and fry for 7 minutes per side.