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Photo of Lamb with tabouli couscous by WW

Lamb with tabouli couscous

Total Time
35 min
15 min
10 min
Tender cumin-scented lamb with a tomato, parsley, mint, pine nut and couscous salad. High on flavour. Low on effort.


Lamb fillet (tenderloin), raw

400 g, fat trimmed. (buy 500g)

Ground cumin

1 tbs

Dry couscous

200 g


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)


  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.


SERVING SUGGESTION: Mixed green leaf salad.TIP: For extra protein, serve crumbled goat’s cheese.