🌙 Dinner — 950 Kcal Moroccan Atlas Lamb & Saffron Protein Feast

Let's Cook

1. Step 1.

   Preheat the oven to 210°C / 410°F (fan-assisted if available). In a large bowl, combine 100 g red bell pepper (cut into bite-sized pieces), 100 g courgette (cut into bite-sized pieces), 60 g red onion (cut into wedges), and 70 g chickpeas. Drizzle with half the olive oil (5 g) and sprinkle with 1 tsp ground cumin and ½ tsp smoked paprika. Toss well until everything is evenly coated.

2. Step 2.

   Spread the vegetable mixture in a single layer on a baking sheet. Roast for about 20 minutes, until the vegetables are tender and slightly caramelized, stirring halfway through (after about 10 minutes) to ensure even cooking. The vegetables should be soft and have golden edges.

3. Step 3.

   While the vegetables roast, in a small bowl, mix 220 g lean lamb (cut into strips or bite-sized pieces) with 12 g harissa paste, ½ tsp ground coriander, remaining 1 tsp ground cumin, ¼ tsp cinnamon, minced garlic clove, salt, and black pepper. Stir until the lamb is well coated with the spices.

4. Step 4.

   Heat a skillet over high heat. Add the lamb and sear until browned on all sides, then reduce heat to medium and continue cooking to your preferred doneness, about 3–4 minutes per side for medium-rare. Remove from heat and let rest for 5–8 minutes before slicing.

5. Step 5.

   While the lamb rests, prepare the couscous: place 180 g cooked couscous in a bowl, add a small pinch of saffron, and fluff with a fork until the saffron is evenly distributed. If needed, warm the couscous slightly in the microwave or over steam.

6. Step 6.

   In another small bowl, mix 100 g Greek yogurt with 15 ml lemon juice, chopped fresh mint (10 g), and a pinch of black pepper. Stir until smooth and set aside.

7. Step 7.

   To build the plate, spread the saffron couscous as a base. Top with the roasted vegetables and chickpeas, then arrange the sliced harissa lamb over the top.

8. Step 8.

   Spoon the mint yogurt sauce over the lamb and vegetables. Finish with 40 g pomegranate seeds, chopped fresh parsley (10 g), and a drizzle of the remaining olive oil (5 g).