Recipe of the Month

DECEMBER 2011

MOROCCAN COUSCOUS SALAD WITH LAMB

400g Lamb - what ever cut you prefer...we use the backstrap

Rich Glen Olive Oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp tumerick

1/2 tsp smoked paprika

1 tsp ginger - finely grated

Murray River Salt and Freshly ground pepper

1 cup orange juice

1 cup couscous

1/4 cup Extra Rich glen olive oil

1 tblsp Butter

1/2 bunch fresh coriander

handful baby spinach

200g Boosey Creek Fetta

1/2 Red onion - finely sliced

METHOD

In a dry pan fry off dry spices until fragrant, add ginger and oil

Once oil is hot add the lamb and cook to your liking

While the lamb is resting place orange juice in a pan and bring to the boil

Take off heat and add couscous immediately. Cover pan and let couscous sit for 2-3 minutes

After 2-3minutes add butter and extra olive oil to couscous, then add spinach, onion, coriander and fetta. Season to desired taste

Serve on a serving platter and top with the lamb, thinly sliced