4 small lamb loins
1 red chilli finely chopped
4 tablespoons of creme fraiche
Small handful of chopped fresh parsley
Teaspoon of ground cumin
preparation 5 mins • you cook for 9 mins •
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!