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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat a frying pan with a little olive oil. Add onions and cook for 5 minutes or until onions start to caramelise. Add couscous and fry for a few minutes until lightly toasted. Add beetroot, stock, water and balsamic. Lower heat, cover and cook on a low heat for 10 minutes or until couscous is tender. Season to taste with salt, pepper, lemon juice and a drizzle of extra-virgin olive oil. Mix through figs and herbs just before serving.
2 Lightly oil steaks and season with salt and pepper. Pan-fry for 2-3 minutes each side for medium- rare. Rest steaks for a few minutes.
3 Lightly steam or microwave green beans or spinach.
4 Slice steaks to serve. Divide beetroot couscous among plates and top with steak slices and greens. Pour over any lamb juices from the pan.
Serve this main following an entrée of Rosemary roasted pear bruschetta – gourmet two-course entertaining for four people at a low cost!
Make it gluten free: Use gluten-free stock and use brown rice instead of couscous.
Israeli couscous is sometimes called Mediterranean couscous and is often found in the specialist aisle or with standard couscous.
Calories 0.00 cal
Kilojoules 2280 kJ
Total fat 15 g
Saturated fat 5 g
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