COUSCOUS SALAD NIGELLA RECIPES
NADIYA HUSSAIN LEMON LAMB WITH COUSCOUS | BBC2 FAST ...
This simple, all-in-one roast lamb traybake is flavourful with zesty preserved lemons and ras-el-hanout. Serve atop a bed of fluffy couscous bejewelled with pomegranate.
Provided by Nadiya Hussain
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/fan 160°C and have a tray large enough to lay the leg of lamb in comfortably. Place the spinach into the base of the tray.
Halve the preserved lemons and remove the seeds, but be sure to keep the flesh in. Put in a blender along with the honey, ras-elhanout and oil and blend until smooth.
Pour the mixture all over the leg of lamb on both sides and roast for 30 minutes.
Remove the tray from the oven and add the couscous, pine nuts and saffron, mixing them in with the spinach. Pour in just enough water to cover the couscous and put the leg of lamb back on top.
Cook for another 20 minutes.
Remove the tray from the oven, take out the leg of lamb and leave to rest.
Fluff the couscous up with a fork and transfer onto a platter.
Slice up the leg of lamb and place on top of the couscous. Sprinkle over the coriander and pomegranate seeds, drizzle with a little olive oil and it’s ready to serve.
VEGAN STARTER RECIPES - BBC GOOD FOOD
Kick off your dinner party with vegan starter and sharing recipes from the Good Food team, including vegetable fritters, soups, salads, dips and breads.
Provided by Good Food team
Number Of Ingredients 1
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Reviews 5
Total Time 2 hours
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Total Time 2 hours
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NADIYA HUSSAIN LEMON LAMB WITH COUSCOUS | BBC2 FAST ...
This simple, all-in-one roast lamb traybake is flavourful with zesty preserved lemons and ras-el-hanout. Serve atop a bed of fluffy couscous bejewelled with pomegranate.
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
Preheat the oven to 180°C/fan 160°C and have a tray large enough to lay the leg of lamb in comfortably. Place the spinach into the base of the tray.
Halve the preserved lemons and remove the seeds, but be sure to keep the flesh in. Put in a blender along with the honey, ras-elhanout and oil and blend until smooth.
Pour the mixture all over the leg of lamb on both sides and roast for 30 minutes.
Remove the tray from the oven and add the couscous, pine nuts and saffron, mixing them in with the spinach. Pour in just enough water to cover the couscous and put the leg of lamb back on top.
Cook for another 20 minutes.
Remove the tray from the oven, take out the leg of lamb and leave to rest.
Fluff the couscous up with a fork and transfer onto a platter.
Slice up the leg of lamb and place on top of the couscous. Sprinkle over the coriander and pomegranate seeds, drizzle with a little olive oil and it’s ready to serve.
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