• Helen Scott

Moroccan Lamb Tenderloins with Fruity Couscous


Moroccan Lamb Tenderloins from MM Fresh with Fruity Couscous

What you need:

6 lamb tenderloins (we used one 500g pack from MM Fresh)

200ml olive oil

Juice of 1/2 lemon

Half an onion sliced

3 tbls fresh chopped parsley

3 tbls fresh chopped mint

3 tbls fresh chopped coriander

1 1/2 tsp ground cumin

1 tsp ground paprika

Salt & pepper

For the couscous

100g couscous

6 dried apricots

25g butter

200ml chicken stock

25g flaked almonds

20g finely chopped fresh mint

20g finely chopped coriander

100g cooked chickpeas

25g chopped pistachios

Pinch of cinnamon

1 tablespoon olive oil

Tzatziki and harissa sauce are optional to serve with the above.

Method:

Combine all the marinade ingredients and immerse the tenderloins into it, massaging the meat a little. Cover with a clingfilm and refrigerate for a few hours or overnight.

For the couscous, heat up the stock to boiling point then pour it over the couscous, butter and apricots. Cover and check on it in 5 minutes by which time the stock should be absorbed. During this time, toast the almonds in a dry frying pan for a few minutes. Then combine the almonds, herbs, pistachios, cinnamon, chickpeas, couscous and olive oil. Cover until required.

When you are ready to eat, heat up a little olive oil in a frying pan and cook your lamb tenderloins for around 5 minutes, turning them every now and then. This will result in a pink finish. Cook them longer if you require.

Serves 2.

#mmfreshfood #mmfresh #lambtenderloins #Moroccanlamb

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