Ingredients
Method
1.Preheat grill.
2.Combine lamb, ras el hanout and half the oil in a large bowl; turn lamb to coat in mixture.
3.Place capsicum skin-side up on a lined oven tray and drizzle with remaining oil; sprinkle with salt. Roast under a hot grill for 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes. Peel away skin, then slice thinly.
4.Meanwhile, bring the water and butter to the boil in a medium saucepan. Stir in couscous. Cover, and stand 5 minutes, fluffing with a fork occasionally.
5.Spoon hummus into a small serving bowl; sprinkle with extra ras el hanout.
6.Combine couscous, capsicum, preserved lemon rind and parsley in a large bowl.
7.Cook lamb on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes.
8.Serve lamb with couscous and spiced hummus.
You can used store-bought char-grilled capsicum for this recipe, if you like.
Note
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