Lamb Chermoula With Date-Almond Couscous

Start by preparing your ingredients: boil water for couscous, juice the lemon and orange, finely chop coriander and parsley, slice and pit the dates, and tear the mint leaves.

For the marinade, combine the chermoula spices, lemon juice, coriander, parsley, and a quarter of the olive oil. Then, rub the marinade all over the lamb and let it marinate at room temperature.

Prepare the spiced yoghurt by combining yoghurt, lemon juice, and cumin in a bowl. Mix well and season with salt and pepper.

In a separate bowl, combine the couscous, orange juice, and a quarter of the olive oil. Season, then add the boiling water and let it stand for 10 minutes, or until the water is fully absorbed.

While the couscous is absorbing the water, heat a frying pan with the remaining olive oil over high heat. Add the marinated lamb to the pan and cook to your desired level of doneness, keeping in mind that the lamb will blacken slightly on the outside.

Once the lamb is cooked, remove it from the pan and cover with foil to let it rest.

Return to your couscous, which should now be ready. Fluff it with a fork and stir in the almond flakes, dates, remaining coriander, and mint leaves.

To serve, thinly slice the rested lamb and divide it among serving plates. Accompany each serving of lamb with a portion of couscous and a dollop of spiced yoghurt. Enjoy!