SW recipe: Minted Lamb Couscous Salad


  • 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



    • 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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