Grilled Lamb With Pistachio And Fig Couscous

• 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

1. Combine lamb, oil, garlic and spice mix in large bowl. Cover and refrigerate 3 hours or overnight.
2. 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.
3. 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.
4. Top couscous with lamb. Serve with lemon wedges.

lamb, olive oil, garlic, spice mix, couscous, chicken stock, olive oil, salt, couscous, lemon peel, lemon juice, red onion, pistachios, parsley, baby spinach, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/35441 (may not work)