What you need:
200ml olive oil
Juice of 1/2 lemon
Half an onion sliced
3 tbls fresh chopped parsley
3 tbls fresh chopped mint
3 tbls fresh chopped coriander
1 1/2 tsp ground cumin
1 tsp ground paprika
Salt & pepper
For the couscous
100g couscous
6 dried apricots
25g butter
200ml chicken stock
25g flaked almonds
20g finely chopped fresh mint
20g finely chopped coriander
100g cooked chickpeas
25g chopped pistachios
Pinch of cinnamon
1 tablespoon olive oil
Tzatziki and harissa sauce are optional to serve with the above.
Method:
Combine all the marinade ingredients and immerse the tenderloins into it, massaging the meat a little. Cover with a clingfilm and refrigerate for a few hours or overnight.
For the couscous, heat up the stock to boiling point then pour it over the couscous, butter and apricots. Cover and check on it in 5 minutes by which time the stock should be absorbed. During this time, toast the almonds in a dry frying pan for a few minutes. Then combine the almonds, herbs, pistachios, cinnamon, chickpeas, couscous and olive oil. Cover until required.
When you are ready to eat, heat up a little olive oil in a frying pan and cook your lamb tenderloins for around 5 minutes, turning them every now and then. This will result in a pink finish. Cook them longer if you require.
Serves 2.