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Josh Emett's Herbed Spiced couscous

Name: Josh Emett's Herbed Spiced couscous
Cook time: 20 min
Yield: 2

with caramelised onion and dukkah crusted lamb

Ready in around 20 mins

RECIPE FACT:

New Zealand’s very own world renowned chef, Josh Emett is the co-founder of Madam Woo, Hawker and Roll and Rata Restaurant. He worked for Gordon Ramsay for over 10 years, and has been a judge on MasterChef New Zealand. He has also recently become owner of The Oyster Inn on Waiheke Island.

Nutritional Info:

Energy: 2889kj (690Kcal)
Protein: 31g
Carbohydrate: 42g
Fat: 41g
Contains: Gluten, Tree Nuts, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking

Preheat the oven to 210°C fan bake and bring a kettle of water to the boil.
1. TO COOK THE PUMPKIN AND COURGETTE:

Trim the ends of the courgette and discard. Cut the courgette in half lengthways, cut in half again then dice into 1 cm cubes. Place the courgette and the diced pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20 mins.
2. TO COOK THE COUSCOUS:

Remove the parsley and mint leaves from their stalks. Roughly chop the leaves and discard the stalk. Empty the spiced couscous into a heatproof bowl and pour over ½ cup of boiling water from the kettle. Add a good drizzle of olive oil, a knob of butter and cover and allow to steam for 5 mins. When cooked fluff with a fork. Fold through the roasted pumpkin & courgette, olive & sundried tomato tapenade, lemon dressing, caramelised onion and chopped herbs. Season to taste.
3. TO COOK THE LAMB:

Remove the grass-fed lamb leg steaks from their packaging and pat dry with a paper towel. Rub all over with 1-2 tbsps of olive oil and season with salt and pepper and half of the dukkah. Once the pan is hot, add the lamb steaks to the pan and sear on each side for 2-3 mins for medium rare – slightly longer if you like it more cooked. Remove from the heat and rest for 1-2 mins before thinly slicing.
TO SERVE:

Divide the spiced couscous between plates. Top with sliced lamb and then sprinkle over some rocket and remaining dukkah. Serve remaining rocket on the side.