- Serves 4
- Preparation Time 05MINS
- Cook Time 05MINS
1 tbs oil
1 tbs Moroccan seasoning
1 onion, finely diced
2 cloves garlic, finely chopped
1L (4 cups) Campbells Real Stock- Beef
250g lamb backstrap or fillet, thinly sliced
1 tbs fresh mint, chopped
2 cups baby spinach
Greek style natural yoghurt, to serve (optional)
STEP 1 Place oil in a large non- stick pan. Add Moroccan seasoning, onion, and garlic, cook for 1 minute. Add Campbells Real Stock and bring to the boil. Reduce heat to a simmer, add lamb and cook for 2 minutes.
STEP 2 Stir through couscous, mint and spinach. Cook for a further minute or until lamb is just cooked, then serve immediately topped with a dollop of yoghurt, if desired.