Moroccan Lamb with Couscous
Serves 4
- 1 cup vegetable stock
- 1 cup couscous
- 2 tbsp extra virgin olive oil
- 2 tbsp Moroccan seasoning
- 350 g lamb backstrap
- 2 tomatoes, roughly chopped
- 0.5 red onion, diced
- 400 g chickpeas, drained and rinsed
- 0.5 cup fresh coriander (cilantro) leaves, roughly chopped
- 100 g baby spinach, shredded
- 1 lemon, cut into wedges
- 200 g tzatziki
