Name: Spiced lamb with bean couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 200 gram pumpkin, cut into 1.5cm cubes; cooking oil spray; 250 gram lamb rump steaks, fat trimmed; 1 1/2 teaspoon moroccan seasoning; 100 gram green beans, cut diagonally into 3cm pieces; 1/2 cup couscous; 1/2 small red onion, thinly sliced; 1/4 cup dried sweetened cranberries; 2 tablespoon freshly squeezed orange juice; low-fat natural yogurt, to serve; orange wedges, to serve

Ingredients

200 gram pumpkin, cut into 1.5cm cubes

cooking oil spray

250 gram lamb rump steaks, fat trimmed

1 1/2 teaspoon moroccan seasoning

100 gram green beans, cut diagonally into 3cm pieces

1/2 cup couscous

1/2 small red onion, thinly sliced

1/4 cup dried sweetened cranberries

2 tablespoon freshly squeezed orange juice

low-fat natural yogurt, to serve

orange wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place pumpkin on prepared tray, spray with oil. Bake for 25 minutes or until golden and tender.

2.Meanwhile, preheat a char-grill pan over high heat. Sprinkle lamb with 1 teaspoon of the seasoning. Spray lamb with oil. Add to pan; cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Cut into 1cm slices.

3.Cook beans in a saucepan of boiling water for 3 minutes or until just tender. Drain. Refresh under cold water.

4.Place couscous in a heatproof bowl. Stir in 1 1/2 cups boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add pumpkin, beans, lamb, onion and cranberries. Combine remaining seasoning and juice in a jug. Pour over couscous mixture; toss to combine.

5.Spoon into serving bowls. Top with yoghurt. Serve with orange wedges.

Use a combination of ground cumin, ground coriander and ground turmeric instead of Moroccan seasoning, if desired.
Note

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Ingredients

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