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Minted lamb with couscous salad recipe

41 ratings

Kickstart al fresco dinners with this colourful lamb and couscous salad recipe packed with fresh Greek flavours and ready in just 15 minutes. Make a vibrant couscous salad with tomatoes, cucumber and spring onion and add a little kick with cumin and lemon. Finish with crumbly salad cheese and serve with minted lamb steaks for a winning dinner idea for two. See method

Serves 2
5 mins to prepare and 10 mins to cook
463 calories / serving

Ingredients

75g couscous
½ chicken stock cube, made up to 125ml
30g pack fresh flat-leaf parsley, chopped
3 mint sprigs, leaves picked and chopped
1 tbsp olive oil
200g pack frozen BBQ minted lamb leg steaks, defrosted
200g salad tomatoes, chopped
¼ cucumber, chopped
1 spring onion, chopped
pinch of ground cumin
½ lemon, zested and juiced
50g reduced-fat salad cheese

Each serving contains

Energy
1945kj
463kcal 23%
Fat
19g 27%
Saturates
8g 38%
Sugars
11g 12%
Salt
2.2g 37%

of the reference intake
Carbohydrate 41.1g Protein 33.8g Fibre 4.1g

Method

Put the couscous in a heatproof bowl and pour over the stock. Cover and set aside for 10 mins, then fluff with a fork and stir in the herbs.
Meanwhile, rub a little oil over the lamb steaks and season. Cook to pack instructions, then slice.
Mix the tomatoes, cucumber and spring onion into the couscous with the remaining oil, the cumin, and lemon zest and juice. Crumble over the salad cheese and serve with the lamb.

See more Couscous recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.