Dukkah Lamb & Gooseberry Couscous

Decadent dukkah-crusted lamb rump sided with a couscous salad loaded with crispy chickpeas, golden gooseberries, and fresh mint. Dressed salad leaves with a dollop of creamy mint-laced yoghurt elevates this meal to new heights.

Dukkah Lamb & Gooseberry Couscous

with cranberries & fresh mint

4.7

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Dukkah Lamb & Gooseberry Couscous
  1. CRISP ‘EM UP

    Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!

  2. COUSCOUS I SAID SO…

    Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.

  3. FRY THE GOOD STUFF

    Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.

  4. ROLL & TOSS

    When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.

  5. FINAL TOUCHES

    In a salad bowl, combine the rinsed Salad Leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.

  6. TIME TO CHOW!

    Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!

  1. CRISP ‘EM UP

    Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!

  2. COUSCOUS I SAID SO…

    Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.

  3. FRY THE GOOD STUFF

    Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.

  4. ROLL & TOSS

    When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.

  5. FINAL TOUCHES

    In a salad bowl, combine the rinsed Salad Leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.

  6. TIME TO CHOW!

    Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!

  1. CRISP ‘EM UP

    Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!

  2. COUSCOUS I SAID SO…

    Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.

  3. FRY THE GOOD STUFF

    Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.

  4. ROLL & TOSS

    When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.

  5. FINAL TOUCHES

    In a salad bowl, combine the rinsed Salad Leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.

  6. TIME TO CHOW!

    Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!

  1. CRISP ‘EM UP

    Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!

  2. COUSCOUS I SAID SO…

    Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.

  3. FRY THE GOOD STUFF

    Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.

  4. ROLL & TOSS

    When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.

  5. FINAL TOUCHES

    In a salad bowl, combine the rinsed Salad Leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.

  6. TIME TO CHOW!

    Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!

Frequently Asked Questions

What is the preparation time for Dukkah Lamb & Gooseberry Couscous?

The preparation time for Dukkah Lamb & Gooseberry Couscous with cranberries & fresh mint is between 10 and 25 minutes.

What is the total time required to make Dukkah Lamb & Gooseberry Couscous with cranberries & fresh mint?

The total time required to make Dukkah Lamb & Gooseberry Couscous with cranberries & fresh mint is between 30 and 50 minutes.

How many servings does Dukkah Lamb & Gooseberry Couscous provide?

4 servings

What are the main ingredients in Dukkah Lamb & Gooseberry Couscous?

Chickpeas, Dried Cranberries, Dukkah, Free-range Lamb Rump, Fresh Mint, Gooseberries, Low Fat Plain Yoghurt, Salad Leaves, Whole Wheat Couscous

What is the nutritional information of Dukkah Lamb & Gooseberry Couscous?

Calories: 868, Carbs: 71 grams, Fat: grams, Protein: 44.7 grams, Sugar: 8.2 grams, Salt: 456 grams

How do I prepare Dukkah Lamb & Gooseberry Couscous?

CRISP ‘EM UP: Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! COUSCOUS I SAID SO…: Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the dukkah on a small plate and set aside. FRY THE GOOD STUFF: Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes. ROLL & TOSS: When the lamb has rested, roll it through the dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved gooseberries. Toss until fully combined. FINAL TOUCHES: In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency. TIME TO CHOW!: Plate up a generous helping of the loaded couscous and top with the dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!

What should be prepared from my kitchen to make Dukkah Lamb & Gooseberry Couscous?

Chickpeas, Dried Cranberries, Dukkah, Free-range Lamb Rump, Fresh Mint, Gooseberries, Low Fat Plain Yoghurt, Salad Leaves, Whole Wheat Couscous

How many calories does Dukkah Lamb & Gooseberry Couscous have?

868 calories

How much fat content does Dukkah Lamb & Gooseberry Couscous have?

grams

Woolies Products in this dish

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Fresh Mint 80 G

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Chickpeas In Brine 400 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

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