TIP: Try using lamb leg chops or pork steaks instead in this recipe.
Ingredients
Method
To make the dressing, reserve 1 tblsp spice blend. Whisk all ingredients with the remaining spice blend in a jug. Season with salt and pepper. Cover and set aside.
Run reserved spice blend evenly over both sides of the lamb.
Heat an oiled, barbecue grill plate over a medium-high heat. Cook lamb for about 4 minutes on each side, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest 5 minutes, then slice thinly.
Meanwhile, bring 3 cups of water to a boil in a medium saucepan. Stir in couscous. Bring to a boil. Simmer, covered, for about 8 minutes until liquid is absorbed and couscous is tender. Transfer couscous to a large, shallow dish. Stir in apricots and spoon over half the dressing. Stand for 10 minutes, or until cool. Stir in onions, cucumber, almonds and mint.
Transfer couscous to serving plates. Arrange sliced lamb over couscous. Drizzle over the remaining dressing. Scatter over mint leaves.
