Cauliflower and walnut couscous with lamb steaks
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cauliflower rice is trending but you can also turn cauliflower into couscous. This tasty version is filled with lemon, currents, parsley and walnuts.
Ingredients
Cauliflower
750 g, (½ whole) cut into florets
Olive oil
1 tbs
Lemon juice
⅓ cup(s), (80ml)
Fresh lemon rind
2 tsp, grated
Garlic
1 clove(s), crushed
Currants
2 tbs
Fresh flat-leaf parsley
½ cup(s)
Walnuts
⅓ cup(s), (35g) coarsely chopped
Lamb leg steak, raw
400 g, Buy 500g (4 x 125g steaks)
Fresh rosemary
2 tsp, finely chopped. plus extra sprigs to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Process cauliflower in a food processor until coarse crumbs form.
2
Heat oil in a large non-stick frying-pan over medium heat. Cook cauliflower, stirring, for 3–4 minutes or until golden and tender. Add juice, rind and garlic and cook for 30 seconds or until fragrant. Remove from heat and stir in currants, parsley and walnuts. Cover to keep warm.
3
Preheat a chargrill over medium-high heat. Lightly spray lamb with oil and sprinkle with rosemary. Season with salt and pepper. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before thickly slicing.
4
Drizzle lamb with cooking juices. Serve with cauliflower ‘couscous’ and extra rosemary.
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