Lamb and couscous salad

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 1

Time to make: 10 mins

Ingredients

More weights & measures

¼ cup wholegrain couscous
¼ teaspoon smoked paprika
Dressing
2 teaspoons avocado oil with lemon
2 tablespoons lemon juice
¼ teaspoon chilli flakes (optional)
Salad
½ red capsicum, thinly sliced
6 cherry tomatoes, halved
1 courgettezucchiniX, peeled in ribbons or julienned
2 tablespoons crumbled feta cheese
100g cooked lean lamb fillet or steak, sliced, cooled
1 cup baby kale, rocketarugulaX or spinach

Instructions

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1 Place couscous and smoked paprika in a jug and just cover with boiling water. Cover with a plate and set aside for 5 minutes. Fluff with a fork and set aside to cool.

2 Combine dressing ingredients and mix well. Place dressing at the bottom of a 750ml-900ml jar.

3 Layer salad ingredients in jar in the order listed, placing couscous before lamb. Screw lid on tightly.

4 To eat, tip salad into a large bowl and mix well to combine.

Nutrition Info (per serve)

Calories 495 cal

Kilojoules 2070 kJ

Protein 36 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 8 g

Sodium 540 mg

Calcium 260 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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