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Warm lamb couscous salad
This warm lamb couscous salad is perfect at any time of year, but especially on those fabulous summer barbeques. This dish will be a star, and so will you.
Serves: 4
Time to make: 25 mins
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
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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.
Nutrition Info (per serve)
-
Calories 497cal
-
Kilojoules 2080kJ
-
Protein 33g
-
Total fat 16g
-
–Saturated fat 4g
-
Carbohydrates 55g
-
–Sugars 16g
-
Dietary fibre 9g
-
Sodium 310mg
-
Calcium 80mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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