Lamb with green olive dressing and tomato couscous
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This dish has all the flavours to qualify for a sensational dinner.
Ingredients
Pitted green olives
120 g, (Sicilian), pitted, chopped
Celery
1 stick(s), finely chopped
Red onion
½ medium, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Olive oil
1 tbs
Vinegar
1 tbs, (red wine)
Ground coriander
2 tsp, seeds
Lamb leg steak, raw
480 g, fat trimmed, (buy 600g)
Dry couscous
¾ cup(s), (150g)
Zucchini
1 medium, grated
Snow peas
100 g, shredded
Green shallot(s)
2 tbs, thinly sliced
Cherry tomatoes
250 g, (grape), quartered
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine olives, celery, onion, parsley, oil and vinegar in a small bowl. Set dressing aside.
2
Place coriander seeds in a small non-stick frying pan and cook over medium heat for 1 minute or until fragrant. Using a mortar and pestle, lightly crush seeds. Lightly spray lamb with oil and sprinkle with crushed coriander seeds.
3
Heat a barbecue or chargrill over medium-high heat. 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 5 minutes.
4
Meanwhile, place couscous in a medium heatproof bowl. Add ¾ cup (185ml) boiling water. Stir, cover and set aside for 3–5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir in zucchini, snow peas, shallots and tomatoes. Serve couscous with lamb, dressing and a parsley sprig.
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