Barbecued Lamb with Couscous
Barbecued lamb is given an international twist in this delicious main with nutty couscous.
3 tsp Moroccan seasoning
2 tsp ground cinnamon
2 tsp coriander seeds
2 garlic cloves, crushed
2 tsp finely grated lemon rind
2 tbsp olive oil
Lamb leg - boned and rolled
1 cup couscous
1 cup boiling water
1/2 cup pistachio nuts, chopped
1 red onion, halved, thinly sliced
1 medium red capsicum, finely chopped
2 tbsp chopped fresh flat-leaf parsley leaves
1/3 cup lemon juice
Using a small metal spoon, combine Moroccan seasoning, cinnamon, coriander, garlic, lemon rind and oil in a bowl, crushing coriander seeds with the back of the spoon. Place lamb in a shallow glass or ceramic dish. Add seasoning mix. Turn to coat. Cover.
Refrigerate for 3 hours or overnight. Preheat barbecue plate on high with hood closed then lower to medium. Cook lamb, covered, turning occasionally allow 25 to 30 minutes per 500g minutes for medium or cook to your liking. Transfer lamb to a plate. Cover. Stand for 10 minutes to rest. Thickly slice.
Place couscous in a heatproof bowl, cover with boiling water. Stand 3 to 5 minutes until liquid has absorbed. Use fork to stir to separate grains. Add pistachios, onion, capsicum, parsley and lemon juice. Season and toss.