Moroccan Lamb with Asparagus Couscous

Asparagus adds a delightful touch to the tasty veggie couscous while the luscious sliced spears add a burst of colour and flavour that marries beautifully with the lamb. For a vegetarian version, replace the lamb with grilled mushrooms and/or haloumi cheese.

			  Moroccan Lamb with Asparagus Couscous

Serves: 4

Cooking time: 20-25 minutes


  • 8 thick-cut lamb cutlets or mid loin lamb chops
  • 2 tablespoons Moroccan seasoning
Asparagus Couscous:
  • 350ml vegetable stock
  • 1 1/2 cups couscous
  • 2 tablespoons olive oil
  • 1 red onion, sliced thinly
  • 1 cup chopped pumpkin
  • 1 bunch asparagus, woody ends removed, sliced
  • 1 cup slivered almonds
  • 1 cup fresh coriander leaves
  • Additional 1 bunch cooked asparagus to serve (see Tip)


  1. Place cutlets and 1 tablespoon of the Moroccan seasoning in a plastic bag, shake to coat well and set aside.
  2. Bring stock to the boil, add couscous, cover and remove from heat. Allow couscous to absorb stock and then use a fork to fluff up the grains.
  3. Heat half of the oil in large pan over medium to high heat and panfry cutlets for 4 minutes each side. Remove and keep warm. Add remaining oil, onion and pumpkin to pan with remaining seasoning and cook for 5 minutes. Stir in couscous, asparagus and almonds and cook for a further 4 minutes.
  4. Remove from heat and fold coriander through.
  5. Serve lamb on bed of couscous with cooked asparagus.


  • Steam, roast or grill additional asparagus while you are cooking the Asparagus Couscous.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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