Couscous is a grain that makes a regular appearance on my camp cooking rotation. Requiring nothing more than 5 minutes hydration it is super quick and lends itself to so many different flavours. I pack a ziplock bag mixed with whatever spice blend I intend to use for the meal to save time and space.


½ cup instant couscous

1 tablespoon Moroccan spice blend

1 red bell pepper, seeds removed, thickly sliced

1 red onion, peeled, thickly sliced

300g lamb leg steaks

1 tablespoon Moroccan spice blend

Baby spinach to serve

Lemon wedges to serve


  1. Combine couscous and spices with salt, pepper and a teaspoon of olive oil in a small pot. Add ½ cup of boiling water. Cover with a plate and set aside for 5 minutes. Fluff grains with a fork.
  2. Heat a fry pan with a drizzle of oil over high heat. Cook pepper and onion, stirring often, for 7-8 minutes or until soft and slightly blackened. Remove and add to couscous.
  3. Sprinkle lamb with remaining spices and season well. Return pan to heat and cook lamb on medium for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking.
  4. Divide couscous between plates, thinly slice lamb and serve on top along with a handful of baby spinach and a lemon wedge.

Serves 2


  • Adding a teaspoon of oil to the couscous will ensure it does not stick together and become clumpy. If you encounter this problem, you have most likely added too much water.
  • Remember to cook the lamb within 4 hours of purchase unless you are able to keep it cold.


  • Any spice blend that you prefer can be used. Smoked paprika also works very well as does a lemon and black pepper seasoning
  • Lamb leg steaks can be substituted for chops or; chicken breast, steak or pork
  • Rocket makes a nice peppery addition to this dish in place of spinach
  • Add some creamy feta or goats cheese on top for an extra special meal

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