Ingredients 2 whole lamb neck fillets 450g cous cous 575ml boiling water Juice of 3 lemons 300ml olive oil 1 red onion 1 yellow pepper Bunch of mint 2 tsp Hanbury Moroccan Salt 1 tsp harrisa Marinade Large sprig rosemary Small bunch thyme 2 garlic cloves 2 tbsp olive oil 4 tbsp sunflower oil 3 tsp Hanbury Moroccan Salt Instructions Prepare the marinade and pull the leaves off the rosemary and chop coarsely with the thyme. Slice the garlic. Mix the oils, brush the meat all over and rub with the Moroccan salt. Put in a dish and sprinkle over the herbs and garlic. Pour over the remaining oil and refrigerate overnight or for at least 8 hours turning from time to time. Allow to return to room temperature before cooking. Make the couscous and put in a large heat proof bowl and stir continuously while pouring in the boiling water. Stir for three mins until cool. Stir in the lemon juice, harissa and olive oil. Chop the onion and peppers into small dice and add to cousc...
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