Lamb with tabouli couscous
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tender cumin-scented lamb with a tomato, parsley, mint, pine nut and couscous salad. High on flavour. Low on effort.
Ingredients
Lamb fillet (tenderloin), raw
400 g, fat trimmed. (buy 500g)
Ground cumin
1 tbs
Dry couscous
200 g
Tomato(es)
2 medium, finely chopped
Lebanese cucumber
1 medium, deseeded, finely chopped
Red onion
1 small, finely chopped
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Fresh mint
¼ cup(s), finely chopped
Lemon juice
2 tbs
Olive oil
1 tbs
Pine nuts
1 tbs, toasted
Green string beans
250 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a medium non-stick frying pan with oil and heat over high heat. Sprinkle lamb with cumin and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing.
2
Meanwhile, place couscous in a heatproof bowl and add 1 cup (250ml) boiling water. Stir, cover, then stand for 3-5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Stir in tomatoes, cucumber, onion, pine nuts, parsley, mint, juice and oil and mix until well combined.
3
Boil, steam or microwave beans until tender. Serve lamb with couscous and beans.
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