Chargrilled lamb with kale and pea couscous

Couscous can be served with anything from roasted vegetables to lamb. In this recipe, it pairs well with lamb, peas, and feta to deliver a Middle Eastern-inspired, low-calorie dinner for four.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 x 200g lean lamb backstrap (see tip)
¾ cup wholewheat couscous
2 cups frozen peas
50g crumbled feta
2 tablespoons dried cranberries
2 carrots, grated
2 spring onions, chopped
3 cups shredded kale
2 tablespoons chopped fresh mint
zest and juice of 1 lemon, plus lemon wedges, to serve

Instructions

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Turn a kettle full of water on to boil. Preheat a barbecue hotplate or chargrill pan to high. Spray lamb with oil spray and season with cracked black pepper, if you like. Cook 2–3 minutes each side. Transfer to a plate, cover with foil, and set aside.
Meanwhile, in a large heatproof bowl place couscous. Pour over 1/2 cup of boiling water. Cover and set aside for 10 minutes.
In a separate heatproof bowl, place peas. Cover them with boiling water. Leave peas for 5 minutes. Drain.
Fluff the couscous with a fork. Toss through peas, feta, cranberries, carrots, spring onions, kale and mint. Add lemon zest and juice. Season with cracked black pepper. Toss to combine.
Slice the lamb and divide among 4 plates. Serve with couscous and lemon wedges.

Variations

Make it gluten free: Use gluten-free couscous.

HFG tip

Lamb backstraps are a lean cut you can buy from supermarkets and butchers, and are sometimes called lamb striploin or sirloin.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 33 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 9 g

Sodium 370 mg

Calcium 250 mg

Iron 4.5 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.