Grilled lamb with zucchini, broccolini and pearl couscous

Organisation: Australian Women's Weekly Food.

Cooking time: 45 minutes

Serves: 2

Recipe

Indulge in the exquisite flavours of this Grilled Lamb with Zucchini, Broccolini, and Pearl Couscous – a pleasant blend of aromatic spices, tender lamb, and vibrant vegetables. With a preparation and cooking time of just 45 minutes, this recipe serves two, making it a perfect choice for an intimate and flavourful meal or if preparing for one, simply hold the leftovers for a delicious lunch the following day.

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground paprika
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¾ cup (180ml) salt-reduced chicken stock
½ cup (85g) pearl couscous
2½ tablespoons extra virgin olive oil
½ teaspoon finely grated lemon rind
180g (5½oz) lamb backstrap
1 small zucchini (90g), sliced thinly lengthways
½ bunch broccolini (90g), halved lengthways
1 tablespoon lemon juice
2 tablespoons finely chopped flat-leaf parsley

Method

Place spices in a small frying pan over medium heat; dry fry for 30 seconds or until fragrant. Transfer to a small bowl; cool.
Place stock in a medium saucepan; bring to the boil. Stir in couscous, 1 tablespoon of the oil, the lemon rind and 2 teaspoons of the spice mixture. Reduce heat to low; simmer, covered, for 8 minutes or until liquid has absorbed. Remove from heat; stand, covered, for 5 minutes.
Combine 2 teaspoons of the oil and the remaining spice mixture in a medium bowl. Add the lamb; turn to coat. Cook lamb on a heated grill plate (or barbecue) over high heat for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate; rest for 5 minutes. Slice thinly.
Toss the zucchini and broccolini in remaining oil. Cook vegetables on heated grill plate for 2 minutes each side or until golden and grill marks appear.
Stir lemon juice and parsley through the couscous mixture.
Serve sliced lamb on couscous and vegetables. Season with freshly ground black pepper.