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Chermoula lamb, couscous & spicy tomato sauce


  • To make the tomato sauce, heat a little oil in a heavy-bottomed pot and gently saute 1 finely chopped brown onion and 1 garlic clove until translucent. Add 1 tspn each ground cumin and coriander with ¼ tspn cayenne and the turmeric. Mix well and briefly cook to toast the spices. Then add the tomatoes, sugar and a small handful of chopped parsley. Stir well, cover and simmer for 30-40 mins, stirring occasionally. Season and set aside to cool. (The sauce can be frozen and then defrosted and reheated in the microwave or on the stove.)
  • Blend the red onion and 1 crushed garlic clove with the fresh coriander, 1 large handful parsley, the olives, 1 tspn each ground cumin, coriander and paprika, ¼ tspn cayenne and 1 tbsp lemon juice in a food processor, gradually pouring in ½ cup oil as you do so. Scrape down the sides of the bowl and briefly whiz up. 
  • Transfer the marinade to a large bowl, add the lamb and toss to coat well. Set aside. (This can be frozen in portions. Then defrost in the fridge and cook on the BBQ or ridged grill, or panfry to the desired degree. Allow the lamb to rest for a few minutes, before slicing.)
  • Heat a little oil in a heavy-bottomed pot and gently saute 1 finely sliced brown onion and 1 crushed garlic clove until tender. Add the couscous and stir well. Then add the hot stock and mix. Cover and gently cook for 5 mins. Then fluff up the couscous and add the grated rind of 1 lemon, the sultanas and dried apricots. Stir to combine well. (This can also be frozen, when cool, and then defrosted in the fridge before warming in the microwave and stirring in a handful of coriander leaves to serve.)
  • When ready to serve, pile the couscous on individual plates and top with the lamb, a spoonful of the tomato sauce and a dollop of yoghurt. 
  • Susan Austin - "Frost Bite"


  • olive oil
  • 2 small brown onions
  • 3 garlic cloves, crushed
  • 2 tspn each ground cumin & coriander
  • ½ tspn cayenne
  • ½ tspn ground turmeric
  • 2 x 400 gm can diced tomatoes
  • 2 tspn sugar
  • 1 bunch Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • 1 small red onion, roughly chopped
  • 1 bunch fresh coriander
  • 8 pitted black olives
  • 1 tspn sweet paprika
  • 2 lemons
  • 800 gm lamb fillets
  • 1 cup instant couscous
  • 1 cup boiling chicken or vegetable stock
  • a handful each of sultanas & dried apricots
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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