Serves 4

Ingredients

• 2 x 200g tubs Liddells Lactose Free Plain Yoghurt
• 1 tablespoon Morrocan spice mix (eg. Ras el hanout)
• 1 clove garlic, crushed
• salt and freshly ground black pepper, to taste
• 600g ( approx 8 ) lamb fillets
• 400g pumpkin cut into 2cm cubes
• 2 teaspoons olive oil
• 1/4 teaspoon chilli flakes
• 1 1/2 cups boiling water
• 1 cup couscous
• 1/2 cup flaked almonds, toasted
• 1/2 cup coriander leaves
• 1/4 cup currants, soaked in boiling water for 5 minutes and then drained

Method

1. Combine yoghurt, 3 teaspoons spice mix, garlic, salt and pepper in a bowl. Toss lamb fillets in half the yoghurt mixture and refrigerate the remaining yoghurt for serving.
2. Combine the diced pumpkin, oil, remaining spice mix, chilli flakes, salt and pepper, roast on a baking paper lined tray at 180°C for 20 minutes.
3. Pour boiling water over couscous cover and stand for 5 minutes. Toss through the roasted pumpkin, almonds, coriander, currants and seasonings.
4. Grill lamb fillets on a hot preheated grill plate for approximately 2 minutes on each side or until done to your liking, rest for 5 minutes before slicing.
5. To serve, divide couscous between 4 plates and top with lamb fillets, drizzle generously with reserved yoghurt.

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