Warm lamb couscous salad
(at time of publication)
Ingredients
- 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
Instructions
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.
Variations
See also:
Recipe ideas:
Couscous vegetable and egg salad
Nutrition Info (per serve)
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Calories 497cal
-
Kilojoules 2080kJ
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Protein 33g
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Total fat 16g
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–Saturated fat 4g
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Carbohydrates 55g
-
–Sugars 16g
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Dietary fibre 9g
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Sodium 310mg
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Calcium 80mg
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Iron 4.5mg
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