Almond, Lamb and Pumpkin Cous Cous

Servings: 4
Prep Time: 30 Minutes

Contributed by Honest to Goodness Community

This is a fresh, healthy and easy couscous dish which can be served as a main or side dish. Adding a meat to a salad is a easy way to increase your protein intake.


1 1/2 cups organic chicken stock
2 tsp organic cumin powder
1 tsp organic ground coriander seeds
1 cup organic wholewheat couscous
400g pumpkin, steamed & roughly chopped
6 roma tomatoes, seeded and diced
1/2 cup flaked almonds, toasted
1/2 cup continental parsley leaves, plus extra for serving
1/4 cup organic sultanas
600g (approx 8) organic lamb fillets (tendorloins), trimmed
1.5 cups natural yoghurt


  1. Add coriander and cumin to chicken stock, bring to boil.
  2. Pour stock over the couscous, cover and stand for 5 minutes.
  3. Remove cover, fork couscous until fluffy and grains have separated.
  4. Add steamed pumpkin, tomatoes, almonds, parsley and sultanas.
  5. Toss well to combine and adjust seasoning.
  6. Grill lamb fillets on a hot pre-heated grill plate (2-3 minutes) each side until done to your liking, rest (5 minutes) before slicing diagonally and serving.
  7. To serve, divide couscous between 4 plates, top with lamb and drizzle generously with yoghurt.