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.
Reviewed by our expert panel Serves: 4
Time to make: 25 mins
Total cost: $22.00 / $5.50 per serve
(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.
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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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