Name: Lamb and couscous salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 300 gram lamb leg steaks, fat trimmed; 1 cup couscous; 1 small beef stock cube; 1 lemon, zest finely grated, juiced; 1/2 cup flat-leaf parsley leaves; 4 green onions, sliced thinly; 1 carrot, coarsely grated; 2 small tomatoes, coarsely chopped; 200 gram bought low-fat hummus

Lamb and couscous salad

Beautifully flavoured lamb and couscous salad is sensational served topped with hummus and enjoyed for an easy and light weeknight family meal that is ready in less than 15 minutes

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

1 tablespoon vegetable or olive oil

300 gram lamb leg steaks, fat trimmed

1 cup couscous

1 small beef stock cube

1 lemon, zest finely grated, juiced

1/2 cup flat-leaf parsley leaves

4 green onions, sliced thinly

1 carrot, coarsely grated

2 small tomatoes, coarsely chopped

200 gram bought low-fat hummus

Method

1.Heat oil in a frying pan over moderately high heat. Add lamb, cook for 3 minutes each side or until cooked to your liking. Remove from pan. Cover with foil; rest for 5 minutes. Thinly slice.

2.Meanwhile, place couscous and crumbled stock cube in a large heatproof bowl. Stir in 1 cup boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.

3.Add lamb, zest, juice, parsley, onion, carrot and tomato to couscous; mix well. Divide couscous mixture among serving plates. Serve topped with hummus.

Swap lamb steaks for sausages. Prepare salad up to 4 hours ahead. Cover, then refrigerate. Try an orange instead of a lemon. Vegetarian: Use diced haloumi instead of lamb; add a rinsed can chickpeas with the tomatoes. Price will vary.
Note

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Ingredients

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