Apricot Lamb with Pearl Couscous
Serves 4 people
10 min prep
20 min cook
Try this fresh and healthy lamb dish, covered in a rich apricot and chickpea sauce served with pearl couscous.
By Barker's
Ingredients
- Olive oil
- 200 g Pearl couscous
- 1/2 Tbsp Chicken stock
- 1 3/4 cups Water
- 500 g Lamb leg
- to season Salt and pepper
- 500 g Barker’s NZ Apricot with Chickpea Meal Sauce
- 1 1/2 Tbsp Lemon juice
- 1 tsp Honey
- 1 tsp Wholegrain mustard
- 1 Cucumber
- 100 g Feta
- 60 g Baby spinach
- to garnish Parsley
Method
- Heat 1 tablespoon oil in a medium non-stick saucepan over medium heat.
- Add pearl couscous and cook until lightly browned (approx 2 minutes). Pour in stock mixture, bring to the boil, then turn heat down to medium-low and cover with a lid. Leave to simmer for 15 minutes, or until liquid has been absorbed and couscous is tender.
- Meanwhile, add 1/2 tablespoon oil to a large frying pan on medium-high. Season lamb with salt and pepper and sear for a couple of minutes each side until browned. Turn heat down to medium and pour Barker’s NZ Apricot with Chickpea Meal Sauce over the top.
- Simmer for 10 minutes, until lamb is cooked to your liking.
- Whisk together remaining 2 tablespoons oil, lemon juice, honey and mustard to make a dressing. Season with a little salt and pepper.
- Add dressing, diced cucumber, feta and spinach to cooked couscous and toss to combine. Serve couscous topped with lamb (slice the lamb into strips if desired) and a generous drizzle of sauce.
Tips
- Add a garnish: Try chopped fresh Italian or regular parsley. Fresh mint would also work well.
