SW recipe: Minted Lamb Couscous Salad

Ingredients

• 200g lean lamb leg steak, visible fat removed
• 1 courgette, diced
• 1 red and 1 yellow pepper, deseeded and cut into small pieces
• 1 red onion, cut into 6 wedges
• Low calorie cooking spray
• 150g dried couscous
• Small handful of finely chopped fresh mint

For The Marinade:

• 3tbsp lemon juice
• 3 garlic cloves, crushed
• 1tsp ground cumin
• 1tsp ground cinnamon
• 2tbsp balsamic vinegar
• 2tbsp tomato purée
• 4tbsp passata

 

Method

• • Preheat the oven to 200°C/Fan 180°C/Gas 6.
  • Put all the marinade ingredients in a large bowl and mix together.
  • Add the lamb, courgette, peppers and red onion to the marinade and stir to coat well. Tip everything into a roasting tin, spray with low calorie cooking spray and roast for 25 minutes.
  • Meanwhile, put the couscous in a heatproof bowl and pour over enough boiling water to just cover. Set aside, covered, for about 10 minutes or until the water is absorbed and the grains are tender. Run a fork through the couscous to fluff up the grains.
  • Set the lamb aside to rest for 10 minutes then roughly chop and fold into the couscous with the roasted vegetables.
  • Scatter over the mint.
  • Eat some straight away or cool and keep in the fridge for up to 2 days. This salad is great eaten cold or thoroughly reheated in a microwave.

credits: goodtoknow.co.uk

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