4 small lamb loins

125g couscous

1 red chilli finely chopped

4 tablespoons of creme fraiche

Small handful of chopped fresh parsley

Teaspoon of ground cumin



Chilli lamb couscous with cumin creme fraiche

preparation 5 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


The great thing about this dish is how all the flavours and textures complement each other. The heat of the chilli is offset by the creme fraiche, whilst the freshness of the coriander running through the couscous binds everything together. Add as much or as little chilli as you dare, but either way you'll love this quick and easy weeknight favourite.

Saucepan with lid for the couscous

Frying pan for the lamb

Little mixing bowl for the creme fraiche

Spoon to stir


Before you start, boil some water and have both pans on the hob. Have the couscous next to the hob and the other ingredients out on the work surface. Put your frying pan on a high heat and click here!


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Boil some water and have both pans on the hob, your frying pan on a high. Season the lamb on both sides with salt and pepper. Add a swirl of oil to the frying pan and then add the lamb and cook for 2 minutes on either side. This will give you lamb cooked medium. Add another 30 seconds per side if you want it more well done.

Pop the couscous into the other pan and add a pinch of salt & pepper and a tablespoon of oil. Turn the heat on high and mix together in the pan with a fork. Get the recently boiled water and add to the couscous, just enough to cover completely. As soon as it starts to boil, turn the heat off and put the lid on and leave for 4 minutes.

It should be about time to turn the lamb, which should be nice and caramelised on the cooked side.

After turning, go over to your work surface and add the creme fraiche and 1 teaspoon of ground cumin to your small mixing bowl and stir together. Set this aside and add the chopped chilli to the lamb. After the lamb has had 2 minutes on the second side, remove from the pan to rest on a board.

The couscous should be done about now, so remove the lid. All of the water should've been absorbed, so give it a fluff together with a fork and then add the chopped coriander. Stir the coriander through the couscous then take it over to the work surface to serve.

To serve, put a large spoon of couscous onto one side of your plate, then shape together with your hands, like you were using a cooking ring. Next stack 2 pieces of lamb over the side of the couscous and then make some pretty swirls of the creme fraiche next to it. All done!

I hope that you enjoy it.


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