Moroccan Lamb on Lemon Pepper Couscous

Ingredients

• 2 cups couscous
• 2 Tbsp olive oil
• 1 Tbsp Gregg's Lemon Pepper Seasoning
• 3 Tbsp chopped fresh parsley
• 2 tomatoes, deseeded & diced
• 1 lemon, cut into 8 segments
• 500g lamb steaks, trimmed & cut into strips
• 1 1/2 Tbsp Gregg's Moroccan Seasoning
• 1 red onion, diced
• 200g canned diced tomatoes (1/2 can)

Method

Prepare the couscous following the packet directions.

When cooked fluff the couscous up with a fork and add 1 tablespoon of oil and the Gregg's Lemon Pepper Seasoning. When cooled slightly stir through the chopped parsley and the fresh diced tomatoes. Place in a serving dish, cover with foil and set aside.

Char-grill the lemon segments by cooking on a grill pan or frying in a non-stick pan until brown, turning as required. Set aside.

Toss the lamb in the Gregg's Moroccan Style Seasoning. Heat the extra 1 tablespoon of oil in a frying pan over medium heat. Add the lamb and cook for 3-5 minutes or until the lamb is just cooked through. Remove from the pan and keep warm.

Add the onion to the pan and cook until it is soft. Add the canned tomatoes and cook for a further 3 minutes. Return the lamb to the pan and heat through.

Serve on top of the couscous with the char-grilled lemon slices and parsley as garnish.