1 tbs of olive oil
2 garlic clove, diced
1 brown onion, diced
1 ½ tbs of moroccan spice mix
400g lamb steak, diced
2 cups of pumpkin, diced
2 tbs of fresh parsley, roughly chopped
2 cups of water (tap)
2 tsp of stock powder (reduced salt)
2 cups of couscous (cooked)
½ cup of almonds, toasted
2 tbsp of dried currants
4 cups of fresh spinach, washed
1. Over a medium heat, cook the oil,garlic, onion and Moroccan spices for 2-3 minutes or until the spices are fragrant. Add the lamb and pumpkin to the pan stirring well. Cook for a further 5 minutes then add the parsley, water and stock. Cover and simmer until pumpkin and lamb are cooked through.
2. Place the cooked couscous, almonds and currants in a bowl and mix well.
3. Before serving, stir through the spinach into the lamb mixture until just wilted. Serve the couscous with the lamb on top. Enjoy!