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Photo of Moroccan lamb with sweet potato and maple walnut couscous by WW

Moroccan lamb with sweet potato and maple walnut couscous

18
Points®
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Wedges of fresh orange and a drizzle of maple syrup add a juicy sweetness to the Moroccan salad, which is the perfect side for succulent lamb cutlets.

Ingredients

Orange sweet potato (kumara)

500 g, cut into 1.5 pieces

Walnuts

⅓ cup(s), (33g)

Maple syrup

2 tbs

Orange(s)

1 small

Dry couscous

141 g

Olive oil

1 tbs

Fresh coriander

½ cup(s), finely chopped

Lamb Frenched cutlet or rack, raw

8 medium, (cutlets)

Ground allspice

2 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper and bake for 10 minutes. Add walnuts and maple syrup to tray, stirring to coat. Bake for 10 minutes or until walnuts are toasted and sweet potato is caramelised and tender.
  2. Segment orange over a large heatproof bowl (to catch any juices). Place orange segments in a small bowl. Add couscous and oil to bowl with juice. Add 2/3 cup (180ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid is absorbed. Scrape with a fork to separate grains. Season with salt and freshly ground black pepper. Stir in sweet potato mixture, orange segments and coriander.
  3. Meanwhile, lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Sprinkle both sides of lamb with spice mix. Cook lamb for 1 - 2 minutes each side for medium or until cooked to your liking. Allow to rest for 5 minutes. Serve lamb with couscous.

Notes

SERVING SUGGESTION: Steamed green beans.TIP: You can use mint or parsley instead of coriander.

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