Warm lamb couscous salad
- 200g Israeli couscous
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 4 cups salad vegetables (eg. red onion, cucumber, capsicum, tomato), chopped
- 400g can no-added salt kidney beans, drained, rinsed
- ⅓ cup chopped dates
- 4-5 tablespoons balsamic dressing (3 parts balsamic:1 part olive oil)
- 400g lean lamb steaks
1 Cook couscous following packet directions using just 1 tablespoon oil and 1/4 teaspoon salt.
2 Drain and place in a bowl. Season with about 1/4 teaspoon cinnamon if you prefer. Add vegetables, beans, dates and dressing. Toss lightly.
3 Heat a pan with oil spray and cook each lamb side for 2-3 minutes either side or to your liking. Set aside to rest for a few minutes. Slice and serve on warm couscous salad.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 4g
Dietary fibre 9g
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