Moroccan lamb

Last updated: 15 December 2020
Preparation: 15 minutes
Cook: 5 minutes


½ butternut pumpkin, cubed
1 tablespoon olive oil
1 teaspoon ground cumin
1½ cups chicken stock
6 teaspoons harissa
10 prunes, chopped
1 cup couscous
2 whole roasted red peppers, sliced
½ red onion, finely sliced
2 handfuls baby spinach leaves
400g cooked lamb, warm
1 handful pine nuts, toasted
plain yoghurt to serve (optional)


3 tablespoons orange juice
6 tablespoons olive oil
2 tablespoons white condiment (white balsamic vinegar)


  1. Preheat oven to 200°C.
  2. Coat pumpkin cubes with oil (I like to put them in a plastic bag with the oil so they get coated evenly), place on a roasting tray and sprinkle with cumin. Roast for 20 minutes, until brown and cooked through.
  3. Boil chicken stock in a saucepan. Remove from heat and add harissa, prunes and couscous. Mix then cover with lid for 5 minutes. If after 5 minutes the couscous is very dry, add a small amount of boiling water and cover for another few minutes.
  4. In a salad bowl, mix the dressing ingredients, then add sliced capsicum, red onion, spinach leaves, roast pumpkin and warm lamb. Fluff the couscous with a fork and toss in the bowl with the vegetables and lamb. Mix gently.
  5. Sprinkle with toasted pine nuts and serve topped with a spoonful of plain yoghurt.

Tip: You can substitute the prunes for dried apricots if you don't have any on hand.

Variations: For a gluten-free option replace couscous with quinoa. It takes a bit longer to cook, but is so good for you. Cook 1 cup of quinoa in 2 cups of stock, according to packet directions. Cook the harissa and prunes with the quinoa.

Recipe from Summer TABLE by Jodie Blight.


Store extra in an airtight container in the fridge and heat up for lunch tomorrow.