Moroccan Lamb With Couscous

• 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.)

1. Prep time does not include marinating time.
2. 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.
3. 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.
4. Couscous.
5. In a small fry pan heat a little olive oil and cook peppers until tender.
6. 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.
7. Add peppers, lemon juice, coriander and currants stir gently to combine.
8. Yogurt.
9. Combine yogurt with coriander, stir and serve drizzled over lamb.
10. To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

lamb, marinade, ground cumin, ground coriander, cinnamon, paprika, ground ginger, harissa, yogurt, couscous, water, vegetable stock powder, chutney, couscous, red pepper, yellow pepper, lemon juice, red currants, fresh coriander, yogurt, yogurt, fresh coriander

Taken from www.food.com/recipe/moroccan-lamb-with-couscous-314128 (may not work)