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

Lamb with green olive dressing and tomato couscous

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


Green olives, drained

120 g, (Sicilian), pitted, chopped


1 individual, 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

Lean lamb leg steak

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.