Skip to main content

Category: Dinner

6 12 2018

The texture of couscous is ideal for stuffing mix, and our Pams Finest Moroccan Couscous has so much flavour that half the work is done for you!

Prep time: 20 minutes
Cook time: 1 hour 40 minutes


  • 440ml boiling water
  • 3 tablespoons Pams Pure Olive Oil
  • 300g Pams Finest Moroccan Couscous
  • 3 teaspoons finely grated lemon zest
  • 1/3 cup roughly chopped Pams Kalamata Greek Pitted Olives
  • 4 slices Pams Finest Prosciutto Crudo, chopped
  • 1 leg of lamb, tunnel boned to a carvery cut


  1. Pour the boiling water and 1 tablespoon of the olive oil into a bowl. Sprinkle over the couscous and stir to combine. Cover and set aside for 5 minutes.
  2. Heat another tablespoon of oil in a small frying pan and gently cook the onion for 10 minutes until soft.
  3. Fluff the couscous with a fork and then mix in the onion, lemon zest, olives and prosciutto. Season to taste with salt and pepper.
  4. Preheat the oven to 180°C.
  5. Spoon the couscous into the lamb cavity left from the bone and then using kitchen string, tie in approximately 3 places along the meat to hold the lamb in shape and keep the stuffing in.
  6. Place the lamb in a roasting dish, drizzle remaining olive oil over the lamb and then season with salt and pepper. Roast for 1 ½ hours.
  7. While the lamb is cooking spoon the remainder of the couscous into halved capsicums, seeds removed (you could also stuff eggplants or hollowed courgettes!).
  8. Place the capsicums around the lamb about half way through cooking.
  9. Allow the cooked lamb to rest for 15 minutes and then remove the string and slice.

Makes 8 Servings

Wild Rice Stuffing

This stuffing is perfect for serving alongside a Pams Finest butterflied turkey! The stuffing is cooked in muffin pans, so there is no need for a turkey cavity at all.

Moroccan Lamb Couscous

This dish is a crowd pleaser and perfect for summer holidays at the bach, boat or campsite!


400g Pams Lamb Backstrap
1 tablespoon Pams Moroccan Seasoning
150g pumpkin, chopped into 1.5