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

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 495cal

Kilojoules 2070kJ

Protein 36g

Total fat 20g

–Saturated fat 6g

Carbohydrates 40g

–Sugars 9g

Dietary fibre 8g

Sodium 540mg

Calcium 260mg

Iron 5mg

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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