Moroccan lamb with fragrant couscous

Recipe: Moroccan Lamb With Fragrant Couscous


  • 4 Moroccan lamb drumsticks (about 1kg)
  • 1 1/3 cup (260g) couscous
  • 1/2 cup (85g) pitted dried dates, chopped
  • 1/3 cup (80ml) grapefruit juice (about 1 grapefruit)
  • 3 oranges, peeled, segmented
  • 2/3 cup fresh coriander leaves
  • 1/3 cup (50g) toasted slivered almonds
  • 1/4 tsp ground cinnamon, plus extra to serve
  • 1/2 cup (130g) fat-free natural yoghurt
  • 1 garlic clove, crushed Salt & freshly ground pepper


  1. Preheat oven to 200°C. Place the drumsticks in a baking dish. Cook in the oven for 5 minutes. Reduce the temperature to 180°C and cook for 50 minutes. Rest for 5 minutes. Meanwhile, place the couscous and dates in a heatproof bowl.
  2. Add the grapefruit juice and 1 cup (250ml) of boiling water. Set aside for 5 minutes or until the liquid is absorbed.
  3. Use a fork to separate the grains. Add the oranges, coriander leaves, almonds and cinnamon. Stir through until well combined. Mix the yoghurt, garlic, salt, pepper and 1 1/2 tablespoons water in a small bowl.
  4. Divide the couscous and drumsticks among serving plates. Top with the yoghurt and sprinkle with cinnamon.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)