
This Lamb Couscous is a crowd-pleaser. Succulent lamb leg steak, paired with soft fluffy couscous with a touch of lemon for that zesty kick.
1. Bring 170ml of water to boil in a saucepan and add couscous. Reduce heat and simmer for 5 minutes.
2. Remove from heat, stir and cover for 10 minutes until the couscous is tender. Add olive oil or butter and season to taste.
3. Drizzle lamb with 2 tsp of olive oil, coat with salt, pepper and coriander evenly.
4. Heat 1 tbsp olive oil in frying pan over high heat, add lamb. Cook for 1 minute and 30 seconds on each side and 20 seconds on each end. Set aside to rest.
5. Fluff couscous with a fork, mix evenly with tomato, chick peas and coriander.
6. Slice lamb and place with couscous on serving plate. Drizzle any resting juices.
7. Serve with lemon wedges and mint tea.
Ingredients
Directions
1. Bring 170ml of water to boil in a saucepan and add couscous. Reduce heat and simmer for 5 minutes.
2. Remove from heat, stir and cover for 10 minutes until the couscous is tender. Add olive oil or butter and season to taste.
3. Drizzle lamb with 2 tsp of olive oil, coat with salt, pepper and coriander evenly.
4. Heat 1 tbsp olive oil in frying pan over high heat, add lamb. Cook for 1 minute and 30 seconds on each side and 20 seconds on each end. Set aside to rest.
5. Fluff couscous with a fork, mix evenly with tomato, chick peas and coriander.
6. Slice lamb and place with couscous on serving plate. Drizzle any resting juices.
7. Serve with lemon wedges and mint tea.
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