Maghrebi apricot lamb steak

Name: Maghrebi apricot lamb steak
Cook time: 25 min
Yield: 1
Cuisine: Essaouira, Morocco

with fluffy couscous and harissa babaganoush

Ready in around 25 mins

RECIPE FACT:

The Maghreb or al-Maghrib meaning 'The place where the sun sets' refers to Northwest Africa or the western part of the Arab world.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLE:
Peel the red onion then slice finely. Remove the mint and parsley leaves, discarding their stalks then chop finely. Cut the apricots in half and set aside.
2. TO PREPARE THE COUSCOUS:
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 3-4 mins. Pour the capsicum stock into the pot and bring to the boil. Once boiling, remove from the heat, pour the couscous in, season with salt and cover with a lid. Leave to stand for 10 mins then remove the lid, add the chopped herbs and fluff with a fork.
3. TO COOK THE LAMB:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the Moroccan lamb steak, season with salt and pepper and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing. Place the pan back over a medium high heat, add the apricots and cook for 30-60 secs.
TO SERVE:
Spoon the onion and herb couscous on a plate and top with sliced Moroccan lamb and apricots. Dollop with harissa babaganoush and a sprinkle of rocket leaves.