Spicy lamb with hummus and couscous
Serves 1
¹/³ cup couscous
¼ tsp turmeric
¹/³ cup boiling water
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
¼ tsp each ground cumin, paprika and coriander
Olive oil
1 lamb back-strap – also known as lamb short loin
1-2 tbsp store-bought hummus
Small handful of rocket leaves
1. Place couscous and turmeric in a bowl, pour on boiling water and stir briefly. Cover with plastic wrap and leave for 5 minutes to steam and soften. Fluff up couscous with a fork, stir through parsley and season with salt and pepper.
2. Combine dried spices. Dust lamb with spice mixture and season all over with salt and pepper. Heat a frying pan, add a film of oil and pan-fry lamb for 2 to 3 minutes on each side for medium – or slightly longer if your preference is for well-done. Remove to rest for 5 minutes, then thickly slice lamb on an angle.
3. Serve couscous in a bowl, topped with sliced lamb and a good dollop of hummus. Serve rocket on the side as a salad green.
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