Apricot Lamb with Israeli Couscous


    Serves: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes


    • Add a garnish: Try chopped fresh Italian or regular parsley. Fresh mint would also work well.


    • 1 Tbsp + 1/2 Tbsp + 2 Tbsp olive oil
    • 200g Israeli couscous
    • 1/2 Tbsp chicken stock powder dissolved in 1 3/4 cups boiling water
    • 500g lamb leg steaks
    • salt and pepper, to season
    • 500g jar Barker’s NZ Apricot with Chickpea Meal Sauce
    • 1 1/2 Tbsp lemon juice
    • 1 tsp honey
    • 1 tsp wholegrain mustard
    • 1 Lebanese cucumber, diced
    • 100g feta cheese, cubed
    • 60g baby spinach


    1. Heat 1 tablespoon oil in a medium non-stick saucepan over medium heat.
    2. Add couscous and cook until lightly browned (approx 2 minutes). Pour in stock mixture, bring to the boil, then turn heat down to medium-low and cover with a lid. Leave to simmer for 15 minutes, or until liquid has been absorbed and couscous is tender.
    3. Meanwhile, add 1/2 tablespoon oil to a large frying pan on medium-high. Season lamb with salt and pepper and sear for a couple of minutes each side until browned. Turn heat down to medium and pour Barker’s NZ Apricot with Chickpea Meal Sauce over the top.
    4. Simmer for 10 minutes, until lamb is cooked to your liking.
    5.  Whisk together remaining 2 tablespoons oil, lemon juice, honey and mustard to make a dressing. Season with a little salt and pepper.
    6.  Add dressing, cucumber, feta and spinach to cooked couscous and toss to combine. Serve couscous topped with lamb (slice the lamb into strips if desired) and a generous drizzle of sauce.