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Photo of Lamb with green olive dressing and tomato couscous by WW

Lamb with green olive dressing and tomato couscous

Total Time
30 min
20 min
10 min
This dish has all the flavours to qualify for a sensational dinner.


Pitted green olives

120 g, (Sicilian), pitted, chopped


1 stick(s), finely chopped

Red onion

½ medium, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Olive oil

1 tbs


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)


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)


  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.