Lamb Chermoula With Date-Almond Couscous

Meat
Moroccan
Contains Dairy

Chermoula is a zesty herb sauce that serves as a fragrant crust to this succulent and flavourful lamb dish. Accompanied by a rich date and almond couscous, this dish offers a tantalizing blend of flavors and textures.

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

Calories 914
Carbs 104.1g
Fat 62.5g
Fibre 9.5g
Protein 36.7g
Sugar 36.7g

Reviews

5.0

1 reviews

Follow the recipe steps below or

Switch To Standard View
0.0 min
Bring a pan of water to the boil or boil the kettle. You will need around 75ml of boiling water per person for the Couscous.
0.5 min
Halve the lemon and orange. Juice both and set aside in separate bowls.
1.5 min
Finely chop the fresh coriander and parsley.
2.5 min
Slice the dates and remove the pits.
3.5 min
Tear the fresh mint leaves into pieces.
4.0 min
For the marinade combine the chermoula spices, lemon juice, coriander, parsley and 1/4 the olive oil.
4.5 min
For the spiced yoghurt combine yoghurt, lemon juice and cumin.
5.0 min
Mix well and season with salt and pepper.
5.5 min
Rub the marinade all over the lamb and marinade at room temperature.
6.0 min
In a bowl; Combine the couscous, orange juice and 1/4 of the olive oil and season.
7.0 min
Add the boiling water (80ml per person) and let stand for 10 minutes, or until the water is fully absorbed.
7.5 min
Heat a frying pan with remaining olive oil over high heat.
8.5 min
Add the lamb to the pan and cook to your liking. (The lamb will blacken slightly on the outside).
13.0 min
Remove the lamb and cover with foil to rest.
16.0 min
Using a fork fluff the couscous and stir in the almond flakes, dates, remaining coriander and mint leaves.
22.0 min
When the lamb is cooked, thinly slice and divide among serving plates.
23.0 min
Serve the lamb with couscous and spiced yoghurt.