Lamb chermoula with date and almond couscous

Yummy Lamb chermoula with date and almond couscous Recipe

Lamb chermoula with date and almond couscous
Prep Time : 1:15 | Cook Time : 0:20 | Total Time : 1:35 | Serving : 6 person.


  • 1.4kg leg lamb, butterflied

  • Plain yoghurt, (combined with tahini, lemon juice, garlic and ground cumin), to serve

Chermoula marinade (wet rub):

  • 1 teaspoon ground cinnamon

  • 1 teaspoon sweet paprika

  • 1 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • Large pinch saffron threads

  • Juice of 1 lemon

  • 1 cup coarsely chopped coriander

  • 2/3 cup coarsely chopped flat-leaf parsley

  • 1/4 cup (60ml) olive oil

Date and almond couscous:

  • 2 cups (400g) couscous

  • Juice of 1 orange

  • 1 tablespoon olive oil

  • 1 cup (140g) slivered almonds, roasted

  • 8 dates, pitted, thinly sliced

  • 1 1/2 cups coriander leaves, torn

  • 1 1/2 cups mint leaves, torn


  • Step 1

    For marinade, combine all ingredients in a food processor and process until a paste forms. Season to taste with salt and pepper then rub paste all over lamb and marinate at room temperature for 1 hour.

  • Step 2

    Preheat barbecue grill to medium then cook lamb, turning regularly, for 20 minutes for medium or until cooked to your liking. (The lamb will blacken slightly on the outside.) Transfer to a plate, cover with foil and rest for 10 minutes.

  • Step 3

    Meanwhile, for couscous, combine couscous, orange juice and oil in a large heatproof bowl and season to taste. Add 2 cups boiling water. Stir to combine then cover and stand for 10 minutes. Using a fork, fluff grains to separate then gently stir in remaining ingredients.

  • Step 4

    When ready to serve, thinly slice lamb. Divide slices among plates and serve with spoonfuls of couscous and dollops of spiced yoghurt.

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