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Bring the taste of Morocco to your dining room table with our delicious Lamb served with Couscous Marinated with Moroccan Mint Tea.

This is perfect for dinner parties and exotic Sunday lunches.


Qty Ingredients
60ml Hot water
2 Moroccan Mint Teabags
3-4 Cloves of Garlic
1/4 Onion
2 tbsp Ground Cumin
2 tbsp Ground Coriander
1 tsp Salt
1 tsp Chilli Flakes
25g Pomegranate molasses
2 tbsp Tomate paste
50ml Olive oil
4 Lamb Steak
Large bunch of Mint

Spiced Chickpeas

Qty Ingredients
400g Chickpeas drained
1 tbsp Paprika
1 tsp Cayenne Pepper
1 tsp Salt
1 tbsp Ground Cumin
2 tbsp Honey
1/2 Lemon, juice


Qty Ingredients
85g Dry Couscous
360ml Hot water
2 Moroccan Mint Teabags
1/2 Lemon, juice
1 tsp Salt
1 tsp Pepper
1/2 Red and Yellow Pepper, sliced
4 Cherry tomatoes, halved


  • Steep the tea in the hot water for 5 mins. Blend the mint, onion and garlic together with the seasonings. Add the remaining ingredients and the tea and blend till smooth.
  • Pour 3/4 of the marinade over the lamb and let it sit for at least an hour or overnight.
  • Place a little oil in a pan over a medium heat. Fry the lamb for 5 minutes on one side. Turn the lamb over and brush with some of the remaining marinade. Continue to cook for 15 minutes turning occasionally and brushing with the marinade. In the meantime cook the chickpeas. Once the lamb has cooked, rest for a few minutes then thinly slice.
  • Chickpeas
    Heat the oil in a small pan till piping hot. Add the chickpeas and sauté till the chickpeas start to change colour.

After 5 minutes, drain the chickpeas on a kitchen towel. In the pan add the spices and the chickpeas and coat.

Add the honey and lemon juice and cook for further 5 minutes.
  • Couscous
    Brew the tea in the hot water for 5 minutes, then pour over the chickpeas and seasonings. Cover with cling film till the water has absorbed. Allow to cool then add the vegetables.
  • Place salad leaves on a board or sharing platter. Top with the couscous then arrange slices of lamb on top.

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