| Almond, Lamb and Pumpkin Couscous |
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Serves 4 Ingredients  1.5 cups chicken stock 2 tsp cumin 1 tsp ground coriander seeds 1 cup Couscous 400g pumpkin, steamed & roughly chopped 6 Roma tomatoes, seeded and diced 1/2 cup flaked Almonds, toasted 1/2 cup Continental Parsley leaves, plus extra for serving 1/4 cup Sultanas 600g (approx 8) Lamb fillets (tendorloins), trimmed 1.5 cups Natural yoghurt Method Add coriander and cumin to chicken stock, bring to boil. Pour stock over the couscous, cover and stand for 5 minutes. Remove cover, fork couscous until fluffy and grains have separated. Add steamed pumpkin, tomatoes, almonds, parsley and sultanas. Toss well to combine and adjust seasoning. Grill lamb fillets on a hot pre-heated grill plate (2-3 minutes) each side until done to your liking, rest (5 minutes) before slicing diagonally and serving. To serve, divide couscous between 4 plates, top with lamb and drizzle generously with yoghurt. Thank you to the Almond Board of Australia for sharing this recipe! ©Almond Board of Australia |